Creating Cold Mexican Street Corn Dip is quick with these simple steps:

1. Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil. Grill the corn for about 10 minutes, turning occasionally, until tender and lightly charred. Allow it to cool and then cut the kernels from the cob.
2. Mix Base Ingredients: In a large bowl, combine the mayonnaise, sour cream, and lime juice. Stir until smooth.
3. Add Cheese and Veggies: Mix in the crumbled cotija cheese, red onion, chopped cilantro, and diced jalapeños. Stir until well incorporated.
4. Fold in Corn: Add the cooled corn kernels to the mixture. Carefully fold it in until everything is well combined.
5. Season: Taste your dip and season it with salt and pepper as desired.
6. Chill: Cover the dip and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
7. Serve: Before serving, give the dip a light stir and adjust seasoning if needed.

Following these straightforward steps will lead you to a fantastic Cold Mexican Street Corn Dip that is both flavorful and satisfying!