shucked and kernals cut off the cob
diced (stem and seeds removed)
Salt and freshly ground pepper
(and up to 1 tablespoon, depending on preference)
Juice of 1/2 a lime
fresh cilantro leaves
chopped, to taste (optional)
Prep 4 ears of fresh corn on the cob and set aside.
Add olive oil, garlic, and red onion to a saucepan and cook on medium for 2-3 minutes.
Add butter, jalapeño and corn kernels to the pan. Stir.
Add salt, pepper, and spices, and continue cooking for another 5 minutes and up to 8 minutes. Reduce heat if needed.
Remove from heat. Add milk and stir. Add lime juice.
Transfer mixture to a food processor. Pulse until everything is incorporated, but be careful not to puree.
Add salt and pepper to taste, and freshly chopped cilantro, if you like cilantro.
You can serve this warm or at room temp.