~ Minimalist Baker
2 T. olive oil, divided
1 shallot, chopped
1 clove garlic, chopped
3 c. fresh corn, cut off the cob
1/4 t. sea salt
1/4 t. pepper
1/2 c. sour cream or plain Greek yogurt
4 oz. cream cheese
1 c. grated cotija cheese
Preheat oven to 375 degrees.
Heat a cast iron or oven-safe skillet over medium heat. Add 1 tablespoon of the olive oil, shallot, and garlic, stirring constantly. Add corn, salt, and pepper. Cook for five minutes, stirring occasionally, until shallots have softened and corn has darkened slightly. Remove from heat.
In a large bowl, combine sour cream, cream cheese, and cotija. Add corn mixture to the cheese mixture, stirring until well combined.
Use remaining tablespoon of oil to lightly grease the skillet and spoon the dip back in. Bake for 11-13 minutes or until hot and bubbly.
Notes: We've served this with tortilla chips (regular and blue) and various colors of bell pepper slices, but I'm sure it would also be good with other dippers.
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