Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. of Urban Meadow Pure Olive Oil, the shallot and the 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. Then remove from heat
In a large bowl, mix together sour cream, cream cheese, and cotija cheese…and stir. Add corn mixture to the bowl and stir until well combined
Lightly grease the skillet with 1 Tbsp. olive oil. Spoon dip back into the skillet and bake for 11-13 minutes until hot and bubbly
Serve with veggies, tortilla chips, crackers or baguette bread
Ingredients
2 tbsp Urban Meadow Pure Olive Oil (divided)
3 cups fresh corn (3 ears cut off the cob yields 3 cups)
