Mix mayo, cheeses, chipotle pepper, parsley or cilantro, salt, garlic and lime juice together in a small bowl. Set aside.
Melt butter in a large skillet over medium heat. Add corn kernels and jalapeno and cook, stirring occasionally, until cooked through and slightly charred, 8 – 10 minutes.
Stir in mayo mixture and serve warm with pita or tortilla chips.
About Barbara Singer
Cutco's Home Cook
Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.
Subscribe to The Sunday Supper newsletter.
You'll receive recipes, knife know-how and more.
Share your Cutco story using #MyCutco and @CutcoCutlery and we may feature it on our website or social media.