Grilling the corn & jalapeno

1. Shuck the corn, coat each ear with some oil/butter and grill for about 2-3 minutes turning. Remove from the grill and, when cool enough to touch, cut the kernels off the cob. If you don’t have a grill you can sauté it.
2. While the corn is grilling, place the jalapeno on the grill and grill for a few minutes or until it’s warmed through and has some grill marks. Remove from the grill and, when cool enough to touch, deseed, remove the membrane and mince however much you like.

Sautéing the corn

1. Remove the kernels from the cob or use thawed flash-frozen corn. Place a large pan (cast iron or stainless steel – do not use non-stick) with 1-2 tablespoon of butter/oil in the pan over medium heat. Place the kernels and minced jalapenos in the pan. Cook for about 8 minutes, stirring occasionally. Add 1/2 teaspoon of salt and a pinch of pepper, stir and continue cooking until cooked through and some browning occurs. ~10-12 minutes. Remove from the stove. You can leave the corn in the pan if adding Manchego or transfer it to a mixing bowl if not.

Make the Sauce

1. In a bowl, whisk together the mayo, crema, lime juice, chili powder, cayenne, rest of the salt, rest of the pepper and cilantro. Whisk until combined.

With Manchego

1. Place the pan of corn back on the stove over medium heat. To that add the sauce, Cotija and Manchego. Mix until well combined and cook for a few minutes or until the cheese just starts to melt. Taste for seasoning, adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro, Cotija and serve with chips.

Without Manchego

1. To the bowl of corn, add the sauce and Cotija. Mix well to combine. Taste for seasoning, adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro, Cotija and serve with chips.