This dip’s star is the beautiful yellow corn that is perfect for the summer. Corn is my current muse.
Mexican Cotija is used in this recipe. You’ve never heard of Cotija. This is a crumbly, hard cheese that originated from Cotija in Mexico. It’s also full of flavor.
This dip is ready in about 30 min. You only need one bowl and one baking dish. This shouldn’t be so easy, but it is.
It’s creamy, cheesy, and salty and is perfect for a tortilla chip. But it’s still light and summery. It is, in other words, perfect.
The leftovers were taken to a friend’s house last week for dinner. I knew that they would love it, so I left all of the remaining chips. After a few chips, I knew that I was right. It was almost empty when we left.
Ingredients
- 2 Tbsp of olive oil (divided).
- 3 cups of fresh corn (cut the cob off // 3 ears will yield about 3 cups)
- One medium shallot (chopped)
- One clove of minced garlic
- Half a cup of plain Greek yogurt or light sour cream
- 4 ounces 1/3-fat cream cheese (4 ounces = 1/2 package)
- One cup grated Cotija Cheese (more for topping).
- Use 1/4 teaspoon each of sea salt and black pepper
Instructions
- Preheat oven to 375 degrees F.
- Over medium heat, warm a cast-iron skillet or oven-safe pan. Add the shallots and garlic, along with 1/2 the olive oil (originally written as 1 Tbsp). Stir continuously to prevent burning.
- Stir in the corn, salt and pepper. Cook for 5 minutes, until the shallots are softened and corn has a slightly darker color. Remove from heat.
- Mix sour cream, cream cheese, and Cotija in a large bowl. Stir the corn mixture into the bowl.
- The cast iron skillet should be lightly greased with the remaining olive oil (1 tablespoon as per the original recipe) so that the dip does not stick. Bake dip for 11-13 mins or until bubbly and hot.
- Serve with crackers, baguette, tortilla chips, or veggies. Tortilla chips are my favorite.
