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.
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.
The ingredients are simple, as always: fresh corn, shallot, garlic, light cream cheese, sour cream (or Greek yogurt) and Mexican cotija cheese. Never heard of cotija? It’s a hard, salty, crumbly cheese that originated in Cotija, Mexico. And it’s full of flavor!
From start to finish this dip takes about 30 minutes and requires just 1 bowl and a baking dish. Holy cow, this shouldn’t be that easy BUT IT IS.
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.
Try this dip! We know you’ll love it. And if you do, share your picture with us on Instagram! We love to see how our recipes turn out in your kitchen. Then, we can be like Internet besties. How rad is that?
Summer Corn and Cotija Cheese Dip
Ingredients
- 2 Tbsp olive oil (divided)
- 3 cups fresh corn (cut off the cob // 3 ears yield ~3 cups)
- 1 medium shallot (chopped)
- 1 clove garlic (minced)
- 1/2 cup light sour cream or plain Greek yogurt
- 4 ounces 1/3-fat cream cheese (4 ounces = 1/2 package)
- 1 cup grated cotija cheese (more for topping)
- 1/4 tsp each sea salt and ground black pepper
Instructions
- Preheat oven to 375 degrees F (190 C).
- Heat a cast iron or oven-safe skillet over medium heat. Add 1/2 of the olive oil (1 Tbsp as original recipe is written), and the shallot and garlic. Stir constantly to prevent burning.
- Add corn, 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.
- In a large bowl mix together sour cream, cream cheese, and cotija and stir. Add corn mixture to the bowl and stir until well combined.
- Use remaining olive oil (1 Tbsp as original recipe is written) to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake for 11-13 minutes or until hot and bubbly.
- Serve with veggies, tortilla chips, crackers or baguette bread. Tortilla chips were my favorite.
Mark says
This is ridiculously tasty, as is, but. . .(and this isn’t a negative ‘but’, at all) when I added a roasted and diced poblano (and 1-3 roasted, diced jalapeños for a little heat) the reaction was just shy of euphoric! Nom nom.
Ooo, yum! Thanks for the kind review and sharing your modifications, Mark! xo
Casey says
Would I be able to use this mixture inside of the scoops tortilla chips and bake? Trying to avoid a dip and thinking more finger food version…thank you!
Hi Casey, we think they might get soggy, but it’s worth a try. Let us know how it goes!
Johanna says
This recipe is amazing! I don’t bother with the oven or the bowl after making this for the first time and just as good. After cooking the corn (may want to cook corn longer) I just turn down the heat and add the cream cheese and after mostly melted add the cojito. Once it’s all incorporated it’s ready to go and oh so delicious.
We’re so glad you enjoy it! Thanks for sharing, Johanna! xo
DJ says
What size skillet was used? Did not see anywhere what size skillet was used
10-inch cast iron!
Lisa says
Can you use frozen corn?
Yes, that should work!
Sarah says
Made this tonight because I needed to use up some corn on the cob. One of my family members can’t eat it straight of the cob and we love cheese dip, so I stumbled across this recipe. Delicious with freshly fried corn chips!
Substituted the cotija cheese for grated Parmesan Romano, and added in some shredded chihuahua cheese. Very creamy and the bite of the corn is delicious! Look forward to making this when I have feta or cotija in the future.
Thanks!
Em Och says
Hi,
Can I use a different a different pan? Or it has to be a skillet?
Hi, what kind of pan do you have in mind? Something rimmed, stovetop-safe, and oven-safe is important here.
Chelsea Figlan says
Do you serve this hot then? I’m looking for a recipe to use up my cotija cheese and I have game night at a friend’s this weekend. Was curious if I’d have to make it there and serve it hot or what. Thanks!
You can! That or room temp.
Carrie says
Delicious – only change was Himalayan pink salt since I didn’t have sea salt in the pantry. YUM.
Cindy says
This recipe looked so good I tried it when I only had canned corn. I didn’t have cream cheese so I added a heaping spoonful of mayo. It was delicious. I look forward to making it again with fresh corn.
Thanks for sharing, Cindy!
Angela Ethier says
My daughter just made this last night. It was so delicious, everyone loved it! Only one problem, you can’t stop eating it. Thanks for the recipe!
Lauren says
This dip is amazing, only problem is I can’t stop eating it!!! I couldn’t find the type of cheese you used so used feta and it is delish!
Tracy says
I need to know would frozen corn be just as good and I can’t wait to make this. I love corn. Thanks
Yes, that should work!
Holly says
Any chance this could work in a crockpot? I hate heating my oven in the summer, and would love to be able to keep it hot!
Hmm, maybe? But we’d still recommend sautéing the shallot and garlic. Let us know if you try it!
Joan says
I am going to make this dip this weekend and will probably be able to tell what size skillet would work best once I combine the ingredients. But I’d like to know ahead of time so I can get it ready. Would an 8″ iron skillet be too small or should I plan to use a 10″ iron skillet?
Jayleen says
Is there anyway to veganize this?
We haven’t tried, but you might be able to use our vegan sour cream recipe along with a soft tofu in place of the cream cheese? If you experiment with it, report back on how it goes! Good luck!
Elena says
Has anyone made this in the winter using canned or frozen sweet corn? Curious if it is still as good then.
Patti says
I’m curious – has anyone made this after the summer season when fresh corn is not available? (Using frozen or canned sweet corn) I’m from the Midwest so it’s very limited as to when we have the opportunity for fresh, sweet corn.
PS- made this and added Mexican spice and cayenne spice and it was awesome!
Josee Marchessault says
I think I would use frozen corn. Trader Joe’s has a wonderful frozen roasted corn that I used in the past to make a Mexican Street Corn Salad and people couldn’t even tell that it wasn’t fresh corn! Good luck!
Sheryl Price says
One of the most tasteless dips I have ever made! I tripled the garlic. So bland.
Claudia says
What happens if you use full fat versions of the sour cream and cream cheese?
Hi Claudia! That should work! Let me know how it goes!
Carrie says
Ok so I guess that’s another change I did! I used regular cream cheese and lite sour cream. Still delicious!
Sherry says
I made this for a Halloween party I had on Saturday.
It was a huge success. Some used flavored triscuts, I had tostitos scoops and some used the bread I made for another dip. It went well with all of it. Definitely a keeper!
Monica says
I just made this as an appetizer tonight (I had a whole dinner planned but I didn’t feel like making it right when I got home from work). This corn dip was wonderful! I added cumin to the roasting corn for a boost in flavor and then topped the finished dish with chili powder and Parmesan cheese, and served with blue corn tortilla chips. Perfection!
Mavis says
Is there a vegan substitute for the cotija cheese?
Jessica Brown says
Great substitute for a cheese dip.
Bethany says
I made this as part of tonight’s dipper dinner, serving it with blue tortilla chips, and really liked it!
great! Thanks for sharing, Bethany!
daryl tinder says
Can I use full fat versions since I waste the unused portions of sour cream
and cream cheese ,, holidays, who’s counting?
Susan says
This sounds a lot like what a Mexican restaurant in California, El Torito, serves called corn pudding. I could eat it for dessert. It is so good. I like the additions people have added and will try some of them. We have fresh jalapenos in the garden and I think this dish calls for them. Lime and cilantro sounds perfect to.
Kim Gaynor says
oooh, I can’t wait to try this for the summer party we’re planning to host. Thanks so much!
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!
Lovely! Glad you enjoyed it, Sarah!
Monica says
I’m stealing your dinner idea, serving this corn dip with sweet potato & black bean tacos sounds delicious!
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.
Kay, good catch! I mixed up the two – it’s as the recipe states: Shallot
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).
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!
Dani says
Has anyone tried this in a regular oven-safe skillet rather than a cast iron skillet? If so, did it turn out okay?
Andy says
Add chili powder and cayenne pepper before baking and finish with fresh squeezed lime juice. Boom, elote on a chip.
Jennifer B. says
This looks amazing! Can you please tell me what size skillet you used? Thanks! :)
Kerry says
Do you cook the corn before you cut it off the cob or does it get cooked enough in the skillet? Thanks!
You don’t need to cook it before as it gets toasty enough in the skillet! Good question.
Kerry says
Thank you so much for your quick reply! I’m making this for my ladies’ poker group tomorrow.
Ooh fun, I hope they like it!
Chung-Ah | Damn Delicious says
Amazing. I could dive head-first in this dip right now!
Stefanie Lukowski says
Add a little lime and cilantro and you will love this even more!!!
Erica @ In and Around Town says
I don’t even know where to begin with dip! it looks and sounds so amazing!!!
Erika says
This is everything a dip should be.. I could eat this all day everyday!
jennycain says
This looks delicious! On another note … the calories say 19g. Is that correct?
ha, no! Thanks for the catch, Jenny. I just amended the nutrition to reflect the proper calories. A little more than 19 :D
jennycain says
Hee hee, I figured it wasn’t 19 :) Thanks for the update!
Jess 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!
Stephanie @ Girl Versus Dough says
I gots to have this dip!
Dana @ Conscious Kitchen Blog says
This dip sounds just like this corn side dish I had at a little taco place in our neighborhood. It was so good – creamy & cheesy just like this sounds. I’m putting this on my must make list!
Eileen 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?
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?
Dani 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. :)
Dani says
Oops, haha, we didn’t have Cotija either. ;)
I think parmesan would work well here, or even perhaps cheddar or monterrey jack or pepperjack. Hope that helps!
Dani 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.
M.Dupont says
Cotija cheese is everywhere in DC. Try any Safeway (by the eggs, not by the cheese) or any of the plentiful Latin American groceries. The Best World in Mt Pleasant has about 20 different kinds. I am going to try this with canned corn.
reba burningham says
I just ordered it online, it arrived a week ago. Yummy!
Tammy says
I found it at Whole Foods.
Brian says
Our local Walmart had it in the cheese section in a bag for just under $5
Josee Marchessault says
I think ricotta salata or Feta would give you the same result.
sharon says
Too bad more than half the population is intolerant to corn. It does look yummy though!
Jocelyn (Grandbaby Cakes) says
I’m in love! I simply in love right now! Wow! And that cast iron skillet is everything.
Erin @ The Spiffy Cookie says
So many wonderful things in there.
Tieghan 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!
Katie says
I love, love, love cojita cheese. This looks amazing.
Katrina @ Warm Vanilla Sugar says
This dip sounds perfect! Awesome summer recipe!
Kathryn says
Such a great idea for a dip – I bet it’s pretty hard to stop eating!
Sarah says
This is like a super decadent creamed corn. For the win!