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.
*Nutrition information is a rough estimate calculated without chips.