Skillet of Summer Corn and Cotija Cheese Dip topped with green onion
4.91 from 11 votes

Summer Corn and Cotija Cheese Dip

A dip with fresh corn and Mexican cotija cheese. Decadent tasting, while surprisingly light. Best of all – so simple and flavorful.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Category: Appetizer, Side, Snack
Cuisine: Gluten-Free, Vegetarian
Freezer Friendly No
Does it keep? Best when fresh.


  • 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


  1. Preheat oven to 375 degrees F (190 C).
  2. 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.

  3. 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.

  4. 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.
  5. 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.

  6. Serve with veggies, tortilla chips, crackers or baguette bread. Tortilla chips were my favorite.


*Nutrition information is a rough estimate calculated without chips.

Nutrition Per Serving (1 of 4)