Melt butter in a 10-inch skillet over medium-high heat. Add the corn and chopped jalapeños and cook, stirring occasionally until slightly charred, about 8 to 10 minutes.
Transfer the corn to a medium-sized bowl and add minced garlic, lime juice, mayonnaise, chili powder, crumbled cotija cheese, and cilantro. Stir to combine.
Transfer the corn dip to a small bowl and enjoy with tortilla chips.
Notes
Corn Selection: Choose fresh, frozen and thawed, or canned corn. If using canned corn, make sure to rinse and drain it thoroughly to remove excess liquid and sodium.
Browning the Corn: I recommend using butter for sautéing the corn as it helps in achieving a golden-brown color. Avoid stirring the corn too often once it's in the pan. Allowing it to sit undisturbed will help form deliciously browned edges, enhancing the flavor.
Adjusting Spiciness: Feel free to increase the amount of chili powder or add more minced jalapeños to intensify the spiciness of your esquites according to your preference.
Vegan Version: To make vegan esquites, sauté the corn in half a tablespoon of olive oil instead of butter. Replace the mayonnaise and cheese with your preferred vegan alternatives to maintain the creamy texture and rich flavor.