The star of this dip is beautiful yellow corn, which is perfect for summer. Corn is officially my muse at the moment. Since making my creamy Brussels Sprout and Shallot dip last fall, I have been kind of smitten with the idea of mixing cheesy things with vegetable things in a cast iron skillet. That’s really how this dip came to be. The ingredients are simple, as always: fresh corn, shallot, garlic, light cream cheese, sour cream (or Greek yogurt) and Mexican cotija cheese. Never heard of cotija? It’s a hard, salty, crumbly cheese that originated in Cotija, Mexico. And it’s full of flavor! From start to finish this dip takes about 30 minutes and requires just 1 bowl and a baking dish. Holy cow, this shouldn’t be that easy BUT IT IS. How does it taste? Creamy, cheesy, salty, and perfect on a tortilla chip, but somehow still light and summery. In other words, it is perfect. We took this batch straight over to our friends’ house for dinner one night last week and I knew they would like it so much that I planned to leave all the leftovers. A few chip-fuls in and I knew I was right. In fact, it was nearly empty by the time we left. Try this dip! We know you’ll love it. And if you do, share your picture with us on Instagram! We love to see how our recipes turn out in your kitchen. Then, we can be like Internet besties. How rad is that?
