Chipotle Corn and Cotija Cheese Dip

  • AppetizersRecipesidesskillet cooking
  • Mmmmm, sweet corn. Mmmm, cheese. Mmmmm, spicy dip.

    Oh, sorry, I didn’t know anyone else was here.

    For the past few years we have gotten several bags of sweet corn from Chris’ family. We keep it in the freezer and thaw out a few ears at a time. For some reason, even though we have it all year in the freezer, we still eat the majority of it in the summer. I guess it’s kinda of like making chili in the fall or  puppy chow in December.

    Well, a few weeks ago I made a chipotle corn side dish with Mexican Cotija cheese crumbles. Wow, it was good. But the only problem was I wanted more.

    More cheese that is.

    It’s salty and perfect for this dip! And the chipotle peppers? They only enhance the flavor of the cheese and the sweet corn. This smoky, spicy, cheesy dip is sure to be a crowd pleaser!

    Chipotle Corn and Cotija Skillet Cheese Dip
       serves 6
    3 ears of sweet corn, cleaned
    1/4 tsp smoked paprika, divided
    1/4 tsp cumin, divided
    1 T olive oil
    1/2 yellow onion, diced
    1 clove garlic, minced or grated
    4 oz Greek yogurt cream cheese
    1 5.3 oz container fat free, plain Greek yogurt
    6 oz Cojita cheese, crumbled with a fork, plus more for topping
    2 chipotle peppers in adobo sauce, seeded and chopped
    1 tsp adobo sauce {optional}
    Chips or veggies for dipping, or tortillas to eat dip in

    Preheat oven to 375º. Sprinkle about 1/8 tsp each of smoked paprika and cumin on the cleaned corn. Heat skillet over medium-high heat, to char the outsides of the kernels.

    Use tongs, to rotate and char all sides. Remove corn from skillet and set aside to cool slightly. Turn skillet down to medium low and add T of olive oil. Swirl skillet and add onion and garlic. Cook until softened.

    Meanwhile, in a large bowl, mix together the Greek yogurt cream cheese, Greek yogurt and Cotija cheese. Add remaining smoked paprika, cumin, chipotle peppers and adobo sauce.
    Once corn has cooled enough to handle, cut kernels off with a knife.

    Add corn and cooked onion/garlic mixture to cheese mixture and stir to combine. Pour mixture back into skillet and bake for 15-20 minutes, or until the cheese is hot and starts to bubble.

    Serve with chips or veggies for dipping, or spoon some into a warm tortilla and roll up.

    This husband approved, game day dip will be THE hit at your next par-tay. And if it’s not, send it over to me. I’ll get rid of it for ya!

    Need another amazing corn dish?! Try my bacon-jalapeño and corn griddle cakes.
    They’re lip-smakin’ good!

    • http://www.blogger.com/profile/00197505593370160265 Michelle F.

      This looks delicious! Yum, yum!