Start with the corn. If you haven’t already grilled your corn, fire up that grill! Grill the ear of corn until you see a nice char. Once done, let it cool a bit and then remove the kernels from the cob. This smoky flavor will set the tone for your dip.

Next, let’s develop some deep flavors. In a skillet, melt your butter over medium heat. Toss in the chopped onions and sauté until they turn translucent and soft. Now add the minced garlic and continue cooking until the garlic releases its fragrance. This usually takes about a minute.

In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Blend these until smooth. Don’t be shy; give it some elbow grease! The creaminess here will be key to a rich dip.

Stir in both the fresh corn kernels and the grilled corn, along with the sautéed onions and garlic. Now add the lime juice, smoked paprika, chili powder, cumin, honey, and adjust the spice levels with cayenne pepper and salt and pepper. Mix well until everything is well integrated.

Crumble your cotija cheese into the mixture, tasting as you go. Cotija adds that authentic Mexican flavor we’re all fond of. Stir everything together and give it a final taste. Adjust seasonings as per your preference.

Now, transfer this delightful mixture to a serving bowl. Cover it and let it chill in the fridge for at least an hour. This allows the flavors to marry beautifully.