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Creamy Summer Corn Dip

Sweet corn is in season! serve this creamy dip at your next backyard gathering.

Servings 4

Ingredients

  • 2 Tbs extra virgin olive oil
  • 3 cups fresh corn kernels (cut from about 3 cobs)
  • 1 medium shallot, peeled and chopped
  • 1 clove garlic, minced
  • 1/2 cup light sour cream or plain Greek yogurt
  • 4 oz grated cotija cheese
  • 1/4 tsp each sea salt and black pepper
  • paprika, to taste (optional)

Instructions

  1. Preheat oven to 375℉.

  2. Heat 1 Tbs olive oil in a cast iron or oven safe skillet over medium heat. Add the shallot and garlic, and sauté until fragrant. Stir so it doesn’t burn.

  3. Add the corn, salt and pepper. Stir and cook 5 minutes until shallots are softened and corn darkens slightly. Remove from heat.

  4. In a large bowl, mix together the sour cream, cream cheese, and cotija. Add the corn mixture and stir to combine.

  5. Grease the cast iron with the remaining oil and return the full mixture to the pan. Bake in the preheated oven 11-13 minutes, until hot and bubbling. Sprinkle with a little paprika and serve warm with farmer’s market veggies, local sourdough bread, tortilla chips, or crackers. Enjoy!