Elote (Mexican Street Corn) Dip

• 2 tablespoons EACH: melted butter (cooled) AND lime juice
•  ½ cup mayonnaise
•  1 teaspoon garlic powder
•  ½ teaspoon EACH: salt AND ancho  chili powder (cayenne works, but use less)
•  1 pound roasted corn, defrosted/drained (regular corn kernels work too!)
•  ¼ cup chopped cilantro
•  1 jalapeno pepper, minced
•  1 cup crumbled Cotija cheese

1. BASE: Whisk together the melted butter, lime juice, and mayonnaise in a medium bowl. Season with garlic powder, salt, and ancho chili powder. 
2. EVERYTHING ELSE: Add the corn, cilantro, jalapeños, Cotija cheese and using a rubber spatula, stir to combine. Taste and adjust with additional seasonings as desired.
3. SERVE: Allow to cool for several hours (it intensifies the flavors even more) or serve immediately along with tortilla chips.