Summer Corn and Cotija Cheese Dip
The star of this dish is the corn, which is perfect for summer. The ingredients are simple, as are most recipes from The Minimalist Baker. It takes about 30 minutes from start to finish and requires just one bowl. This recipe shouldn’t be this easy…but it is! A perfect combination of creamy, cheesy and salty, pairs well with tortilla chips, and somehow it’s still light and summery.
- 2 Tbsp. olive oil, divided
- 3 cups fresh corn, cut off the cob (about 3-4 ears)
- 1 shallot or ½ sweet onion, chopped
- 1 clove garlic, minced
- 1/2 cup light sour cream or plain Greek yogurt
- 4 ounces (1/2 package) 1/3-fat cream cheese
- 1 cup grated cotija cheese + more for topping
- 1/4 tsp. each sea salt and ground black pepper
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot (or onion) and garlic. Stir constantly to prevent burning.
Add corn, 1/4 tsp. each sea salt and pepper and stir. Cook for 5 minutes until shallots (or onions) appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly.
Serve with veggies, tortilla chips, crackers or baguette bread.