🌎 The World Cookbook

4 cups fresh roasted corn (from approximately 5 corn cobs)
1 cup sour cream
1/2 cup mayonnaise
8 ounces grated sharp cheddar cheese
2 to 3 fresh jalapeños (seeds and membranes removed), finely minced
1/2 cup chopped fresh cilantro (more or less, to taste)
1 tablespoon cumin
1 teaspoon garlic salt
Freshly ground black pepper, to taste

In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed. Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops. You can use canned or frozen corn.