Summer Corn and Cotija Cheese Dip - Urban Meadow

Summer Corn and Cotija Cheese Dip - Urban Meadow

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Yields

6

Directions

  1. Preheat oven to 375 degrees F (190 C)
  2. 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
  3. 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
  4. 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
  5. 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
  6. Serve with veggies, tortilla chips, crackers or baguette bread

Ingredients

  • 2 tbsp ea Urban Meadow Pure Olive Oil (divided)
  • 3 cups ea fresh corn (3 ears cut off the cob yields 3 cups)
  • 1 ea medium shallot (chopped)
  • 1 ea clove garlic (minced)
  • 1/2 cup ea light sour cream or plain Greek yogurt
  • 4 oz. ea (1/3 fat) cream cheese (4 ounces = 1/2 package)
  • 1 cup ea grated Urban Meadow Cotija Cheese + extra for topping
  • 1/4 tsp ea each of sea salt and ground pepper