The warm corn and Cotija cheese dip is a great update from the traditional spinach and artichoke dip we always see on winter party buffets. It can be assembled ahead of time and is served right in the cast iron skillet it is cooked in. Here is our Recipe for Warm Corn and Cotija Cheese Dip!
If you don’t want to use Cotija cheese, crumbled goat cheese or feta could work quite well. Tortilla chips best compliment this dip’s south of the border roots (Cotija cheese is a hard cow’s milk cheese that originated in Mexico), but a loaf of warm, crumbly bread would also be nice. And if you’re really out to spice it up, chop up a couple of jalapeños to add to the mix…yum.
Warm Corn and Cotija Cheese Dip
- 2 tbsp olive oil, divided
- 3 cups frozen corn, thawed
- 1 shallot, chopped
- 1 clove garlic, minced
- 1/2 cup plain Greek yogurt
- 4 oz cream cheese
- 1 cup grated Cotija cheese, plus more for topping
- Salt and pepper to taste
Heat a cast iron skillet over medium heat. Add 1 tbsp olive oil, shallot and garlic. Stir constantly to prevent burning.
Add corn, salt and pepper and stir. Cook for five minutes until shallots have softened and the corn is heated through. Remove from heat.
In a large bowl, mix together Greek yogurt, cream cheese and grated Cotija cheese. Add corn mixture to bowl and stir until well combined. If not serving soon, top bowl with plastic wrap and keep in fridge for up to 6 hours.
Before serving, use additional tbsp of olive oil to grease the cast iron skillet. Spoon dip into the skillet and bake in a preheated oven at 375º for 11-13 minutes or until bubbly. (May need more time if it was in fridge.)
Serve in skillet with a dish of tortilla chips, sliced bread, or fresh veggies.
Hope you enjoyed our Recipe for Warm Corn and Cotija Cheese Dip!