Mexican Corn Salad Dip

2 tablespoons butter

3 cups corn (about 4 ears), cut from the cob

1/2 red bell pepper, seeded and finely diced

1/2 jalapeno, seeded and finely diced

3 tablespoons mayonnaise

3 tablespoons sour cream

1 clove garlic, grated

2 green onions, sliced

1 handful parsley, chopped

1 lime, juiced

1/4 cup cotija (or feta), crumbled

chili powder to taste

Melt the butter in a heavy skillet over medium-high heat add the corn, toss and let it sit cooking until lightly charred, mix it up and let it char again, about 6-10 minutes, before adding the jalapeno and bell pepper, sauteing for a minute and removing from heat.

Mix everything and serve warm or at room temperature.