Heat butter in a pan. Add garlic and jalapenos, sauté for few seconds.
Now add fresh corn kernels. Stir and cook until it gets a little bit caramelized. Switch off the flame. Let the corm mixture cool down.
Add Mayo, sour cream, cilantro, elote seasoning, and lemon juice. Mix all the ingredients until well combined. Taste it and adjust the seasoning.
Cover it and keep it in the fridge for at least 30 minutes. You can serve this dip right away too.
Take this dip into a serving bowl, sprinkle some grated parmesan cheese and some chili powder(optional).