Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño.

Cook, stirring occasionally, until cooked through and slightly charred, about 7-8 minutes. Be careful not to stir too often or you won't get the charred effect you need for the dip.

Carefully remove the corn mixture from the heat and pour into a heat proof bowl. I use my pyrex bowl.

Allow to cool to room temperature, then add the rest of the ingredients and give a good stir.

Add a few onions and cheese on top to garnish and serve! It may be kept in the refrigerator for a bout 3-4 days.

Serve with your favorite bread, cracker, or chip and enjoy!