Mexican street corn dip

Set a ramekin or coffee cup upside down in a bowl, stand the corn on it, hold the tip and slice the kernels straight down. Scrape the cob with the back of the knife to squeeze out the starchy corn juice.

Heat a generous amount of olive oil over medium-high heat. Add the corn, pat into an even layer and leave alone a few minutes until it starts to lightly brown and pop.

Stir, then add kosher salt, cayenne, black pepper, plenty of chili powder, a big pinch of oregano and finely diced red onion. Cook, stirring occasionally, about two minutes, just to take off the raw edge.

Turn off the heat and let cool; the starchy liquid browns on the pan and looks almost too dark, which is expected.

In the same bowl, combine room-temperature cream cheese, mayonnaise, sour cream, garlic powder and grated Cotija; cream together with a spatula.

Add the corn and spice mixture, the juice of at least one lime and chopped cilantro; mix until thoroughly combined.

Wrap and chill at least an hour, longer is better; taste and adjust spice, lime or salt.

Optional garnish: combine a couple cloves of garlic and a sliced Fresno chili with avocado oil, a pinch of salt and a little smoked paprika; puree fine and pass through a fine strainer. Let it sit so the color deepens.

Transfer the dip to a serving platter or bowl; top with more Cotija, a drizzle of the chili oil (or finely diced Fresno chili), more red onion and torn cilantro. Serve with tortilla chips.