1️⃣ Cut the corn kernels off the roasted ears. Place the corn in a medium saucepan or skillet. 🔪

2️⃣ Add the remaining ingredients and heat over medium-low heat. 🍲

3️⃣ Stir several times during cooking, and cook until heated through. 🔄

4️⃣ If you’d like, spoon the warm corn dip into a cast iron skillet or baking dish, then top with extra cotija and cheddar cheese. Broil on high for 3-4 minutes to lightly brown the top of the dip. 🔥🧀

5️⃣ Sprinkle fresh cilantro on top before serving. 🌿

6️⃣ Serve with crackers or tortillas. 🍽️

7️⃣ Store leftovers in an airtight container and eat within 3 days. 🥡