Ingredients:

- 1 tablespoon butter
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 jalapeño, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro

Directions:
1. In a skillet over medium heat, melt butter and add corn and jalapeño. Cook for 3–4 minutes until corn is lightly charred.
2. Add garlic, chili powder, and smoked paprika. Sauté for 1 minute.
3. Stir in flour and cook for 1 minute to eliminate raw flour taste.
4. Slowly whisk in milk and cream, bringing the mixture to a simmer.
5. Add cheddar cheese a handful at a time, stirring until melted and smooth.
6. Stir in cotija cheese, lime juice, and cilantro. Mix well.
7. Serve hot with tortilla chips or warm tortillas.

Storage Information:
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Makes about 2 cups
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