Summer Corn and Cotija Cheese Dip

Corn and Cotija Cheese Dip! Simple ingredients BIG flavor

oh mah gosh. This dip? Where do I even start….

The star of this dip is beautiful yellow corn, which is perfect for summer. Corn is officially my muse at the moment.

Summer Corn Dip

Since making my creamy Brussels Sprout and Shallot dip last fall, I have been kind of smitten with the idea of mixing cheesy things with vegetable things in a cast iron skillet. That’s really how this dip came to be.

Corn and Cotija Cheese Dip! www.minimalistbaker.com

The ingredients are simple, as always: fresh corn, shallot, garlic, light cream cheese, sour cream (or Greek yogurt) and Mexican cotija cheese. From start to finish this dip takes about 30 minutes and requires just one bowl and a baking dish. Holy cow, this shouldn’t be that easy BUT IT IS.

Corn and Cotija Cheese Dip! minimalist bakerCreamy Corn and Cotija Cheese Dip

How does it taste?

Creamy, cheesy, salty, and perfect on a tortilla chip, but somehow still light and summery. In other words, it is perfect.

We took this batch straight over to our friends’ house for dinner one night last week and I knew they would like it so much that I planned to leave all the leftovers. A few chip-fuls in and I knew I was right. In fact, it was nearly empty by the time we left.

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Corn and Cotija Cheese Dip

5.0 from 1 reviews
Summer Corn and Cotija Cheese Dip
 
Prep time
Cook time
Total time
 
A dip with fresh corn and Mexican cotija cheese. Decadent tasting, while surprisingly light. Best of all - so simple and flavorful.
Author:
Recipe type: Appetizer
Cuisine: Vegetarian
Serves: 4-6
Ingredients
  • 2 Tbsp olive oil, divided
  • 3 cups fresh corn, cut off the cob (~3 ears)
  • 1 shallot, 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
Instructions
  1. Preheat oven to 375 degrees F.
  2. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp olive oil, shallot and garlic. Stir constantly to prevent burning.
  3. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat.
  4. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined.
  5. 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.
  6. Serve with veggies, tortilla chips, crackers or baguette bread. Tortilla chips were my favorite.
Nutrition Information
Serving size: 1/4 recipe Calories: 288 Fat: 19 g Saturated fat: 8 g Carbohydrates: 25 g Sugar: 5 g Sodium: 38 mg Fiber: 2.7 g Protein: 7.5 g

*nutrition information is for 1/4 of the recipe and does not include chips 

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Comments

  1. says

    Cajita cheese has been my trusty side kick since May. I love the stuff too much! I am also thinking I love this dip too much. I could probably it it all, no chips needed. It loos so good and is right up my alley!

  2. Tuliplights says

    I’m in the North and wouldn’t have a clue where to find Mexican cheese. Is there something similar I could sub in?

    • says

      I searched for Cojita here in DC, but couldn’t find it. I’m going to try it with Parmesan and I’ll let you know how that goes. :)

      • Dana says

        I think parmesan would work well here, or even perhaps cheddar or monterrey jack or pepperjack. Hope that helps!

        • says

          Making this dip was quite an adventure, but well worth it. So, maybe I just might have started a kitchen fire with my new cast iron and quickly learned what ‘seasoning’ a pan means and thankfully remembered how to smother an oil fire, but this dip was delicious – even with Parmesan. Maybe someday I’ll come across some Cotija.

  3. says

    This sounds like such a great appetizer–so perfect for a summer party! And who doesn’t want more reasons to cram all the fresh new-season corn into their mouth?

  4. says

    I can never get enough of sweet corn this time of year (I think I ate my weight in the stuff when I was at the beach a couple weeks ago). Love the idea of putting it in a dip though – with those blue corn tortilla chips, I’m not at all surprised it went fast!

  5. Kerry says

    Do you cook the corn before you cut it off the cob or does it get cooked enough in the skillet? Thanks!

  6. n1kk1 says

    This was a tasty dip. I didn’t have the cojita cheese so I subbed parmesan instead. I also added chopped onions. Not only great to eat right out of the oven but also the next day. When I heated up the dip the second day I added some black beans and it was delicious! Thanks for the recipe!

  7. Ruth says

    Unfortunately, it was extremely bland. needs something else for flavor. Maybe some peppers or chiles.

    Also, Cotija is known as Queso Fresco or Blanco(not quite the same but very similar).

  8. Kay says

    When describing the dip, you talk about scallions. However, in the recipe, you say use shallot. Please clarify…also @Ruth: Cotija is NIT the same thing as Queso Fresco although they can sometimes have similar textures.

  9. Sarah says

    I was looking for recipes with cotija and fresh corn, and this popped up. I made it last night for dinner as a side to go along with some sweet potato and black bean tacos. I did add a little bit of diced jalapeno, but other than that I left it exactly as written. It was awesome!

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