Gather the ingredients - * Corn * Cojita cheese * Olive oil * Mexican crema * Lime juice * Lime zest * Cilantro * Chili powder * Paprika
- Brush the corn with olive oil on all sides and grill until the corn is lightly charred. – Remove the corn from the heat and set it aside until it is cool enough to handle.
– In a large bowl, whisk together the crema, lime juice, lime zest, chili powder, and smoked paprika. – Cut the corn kernels off the cob and add them to the crema mixture. Add the cojita and cilantro.
Stir to combine.
Serve immediately with tortilla chips. Store any leftover dip in an airtight container in the fridge for up to three days.