> 6 medium ears corn, shucked
> 2 tbsp canola oil
> 6 tbsp mayonnaise
> 3 tbsp fat-free sour cream
> 3 tbsp fresh lime juice
> 1/4 cup thinly sliced green onions
> 1 jalapeno pepper, seeded and finely chopped
> 2 tbsp chopped cilantro
> 1/2 cup crumbled cotija or grated Parmesan
> 1 tsp chili powder, plus more to serve
> 1 (9 oz) bag Nature's Promise® Blue Corn Tortilla Chips, for serving
Cut the kernels off each ear of corn. In a 10-inch nonstick skillet, heat the oil on medium-high. Add corn kernels and cook 2 min., without stirring, until browned. Stir kernels, then spread back into an even layer. Cook 2–3 min., stirring occasionally, until tender and lightly charred all over. Transfer corn to a medium bowl.
To bowl with corn, add the mayonnaise, sour cream, and lime juice. Stir to combine. Add the green onions, jalapeño, cilantro, cotija, and chili powder. Season with salt and pepper and toss to combine. Transfer dip to a serving dish and dust with more chili powder. Serve with the tortilla chips.