Summer Corn and Cotija Cheese Dip recipe

I still remember the first time I made this Summer Corn and Cotija Cheese Dip. It was for a last-minute neighborhood barbecue, one of those glorious, sun-drenched Saturdays where everyone decides to gather spontaneously. I needed something quick, crowd-pleasing, and bursting with summer flavor. Scouring my pantry and fridge, I saw the potential: sweet corn, tangy lime, creamy cheese, and the unique salty kick of Cotija. I whipped it up, slightly unsure if the combination would truly sing. The moment I pulled that bubbly, golden dish from the oven, the aroma alone drew people in. It was placed on the communal table, and within maybe fifteen minutes, the dish was scraped clean. My kids, usually picky about mixed dishes, were elbowing neighbors out of the way for another scoop on their tortilla chips. Friends demanded the recipe on the spot. Since that day, this dip has become my signature summer contribution. It’s the taste of sunshine, laughter, and easy gatherings wrapped up in one incredibly addictive, cheesy, corn-filled bowl. It’s simple enough for a weeknight treat but impressive enough for any party, and honestly, it just makes people happy. This recipe isn’t just food; it’s a memory-maker, and I’m thrilled to share it with you so you can create your own delicious moments.

Summer Corn and Cotija Cheese Dip: The Recipe

This recipe captures the essence of summer with sweet corn, savory cheese, and a hint of zesty lime. It draws inspiration from Mexican street corn (Elote) but transforms those beloved flavors into a scoopable, shareable dip perfect for any occasion. Below are the ingredients you’ll need to create this incredibly popular appetizer. Using fresh corn, especially in summer, elevates the flavor, but good quality frozen corn works wonderfully year-round. The key is the balance between the sweet corn, the creamy base, and the distinctly salty, crumbly Cotija cheese.

Ingredients:

• Corn: 4 cups fresh corn kernels (from about 5-6 ears of corn), OR 2 (15-ounce) cans sweet corn, drained well, OR 2 (16-ounce) bags frozen corn, thawed and drained
• Fat/Oil: 2 tablespoons unsalted butter OR olive oil
• Aromatics: 1 medium red onion, finely chopped (about 1 cup)
• Peppers: 1 jalapeño pepper, seeded and finely minced (adjust to your heat preference; leave seeds in for more spice, or use poblano for milder flavor)
• Garlic: 3 cloves garlic, minced
• Creamy Base:
  • 8 ounces (1 block) cream cheese, softened to room temperature
  • 1/2 cup mayonnaise (good quality, full-fat recommended)
  • 1/2 cup sour cream OR plain Greek yogurt (full-fat recommended for richness)
• Cheese:
  • 1 cup shredded Monterey Jack cheese (or Pepper Jack for more spice)
  • 1/2 cup crumbled Cotija cheese, plus more for garnish
• Flavor Enhancers:
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 tablespoon lime juice (from about half a lime), plus lime wedges for serving
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional, for a smoky depth)
  • 1/4 teaspoon ground cumin
• Seasoning: Salt and freshly ground black pepper to taste (use salt sparingly initially, as Cotija is salty)
• Optional Garnish: Dash of cayenne pepper or extra chili powder

Step-by-Step Instructions

Follow these simple steps to create your bubbly, cheesy Summer Corn and Cotija Cheese Dip. The process involves sautéing the vegetables to build flavor, combining the creamy and cheesy elements, and baking until perfectly golden and delicious.

1. Prepare the Corn (If Using Fresh): If using fresh ears of corn, carefully cut the kernels off the cob. A simple way is to stand the cob upright in a large bowl and slice downwards with a sharp knife. This method helps catch stray kernels. You should yield about 4 cups. If using frozen, ensure it’s fully thawed and patted dry to remove excess moisture. If using canned, drain it very thoroughly. Excess water can make the dip runny.
2. Sauté the Vegetables: Place a large skillet over medium heat. Add the butter or olive oil. Once melted or shimmering, add the chopped red onion and minced jalapeño. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. Add Corn and Garlic: Add the corn kernels to the skillet. Increase the heat slightly to medium-high. Cook, stirring frequently, for 5-8 minutes. You want the corn to become tender and perhaps get a little bit of charring or light golden brown spots – this enhances the sweetness and adds flavor. Add the minced garlic, chili powder, smoked paprika (if using), and cumin. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic. Remove the skillet from the heat.
4. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish, a 2-quart casserole dish, or a similar-sized oven-safe skillet (like cast iron).
5. Combine Creamy Ingredients: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream (or Greek yogurt). Use a hand mixer or a sturdy spoon to beat these together until smooth and well combined. It’s crucial the cream cheese is properly softened to avoid lumps.
6. Add Cheeses and Flavorings: To the creamy mixture, add the shredded Monterey Jack cheese, 1/2 cup of the crumbled Cotija cheese, the chopped cilantro, and the lime juice. Stir everything together until evenly incorporated.
7. Incorporate Corn Mixture: Add the cooked corn and onion mixture from the skillet into the cheese mixture bowl. Stir well, ensuring the corn and vegetables are evenly distributed throughout the creamy base.
8. Season: Taste the mixture carefully. Add salt and freshly ground black pepper as needed. Remember that Cotija cheese is quite salty, so you might need less salt than you think. Start with a small amount, stir, and taste again.
9. Transfer and Bake: Spread the dip mixture evenly into the prepared baking dish. You can optionally sprinkle a little extra crumbled Cotija or Monterey Jack cheese over the top if desired.
10. Bake: Place the dish in the preheated oven. Bake for 20-25 minutes, or until the dip is heated through, bubbly around the edges, and lightly golden on top. If you like a browner top, you can switch the oven to broil for the last 1-2 minutes, but watch it very carefully to prevent burning.
11. Rest and Garnish: Remove the dip from the oven and let it rest for 5-10 minutes before serving. This allows the cheese to set slightly, making it easier to scoop. Garnish generously with the remaining crumbled Cotija cheese, fresh chopped cilantro, and an optional dash of cayenne pepper or chili powder for color and a touch of heat.
12. Serve: Serve warm with your favorite dippers and lime wedges on the side for squeezing over individual portions.

<h2><strong>Nutrition Facts (Approximate)</strong></h2>

Understanding the nutritional profile can be helpful, although this dip is definitely an indulgence best enjoyed in moderation and shared with friends! Please note that these values are estimates and can vary significantly based on the specific brands of ingredients used (especially mayonnaise, cream cheese, and sour cream – full-fat vs. light), the size of vegetables, and the exact serving size.

• Servings: This recipe typically yields about 8-10 appetizer servings.
• Calories per Serving (Approximate): 300-380 calories per serving (based on 10 servings).

Disclaimer: This nutritional information is provided as a courtesy and is an estimate only. It was calculated using an online nutrition calculator. For precise nutritional information, you should calculate based on the specific ingredients and brands you use. Key contributors to the calorie count include the cheeses, mayonnaise, and cream cheese. The corn provides fiber and nutrients, while the peppers and onions add flavor and vitamins with minimal calories.

Preparation and Cook Time

Planning is key, especially when preparing for guests. Here’s a breakdown of the time involved in making this Summer Corn and Cotija Cheese Dip:

• Preparation Time: 15-20 minutes (This includes chopping vegetables, measuring ingredients, and mixing). If using fresh corn, allow an extra 5-10 minutes for cutting kernels off the cob.
• Cook Time: 25-35 minutes (This includes sautéing the vegetables and baking the dip).
• Total Time: Approximately 40-55 minutes (from starting prep to pulling the finished dip out of the oven, plus resting time).

This timeframe makes it a relatively quick appetizer to put together, especially if you prep the vegetables or corn ahead of time.

How to Serve Your Delicious Corn and Cotija Dip

This dip is incredibly versatile and always a crowd-pleaser. The presentation and accompaniments can elevate the experience. Here are some fantastic ways to serve it:

• Classic Dippers:
  • Tortilla Chips: The quintessential pairing. Sturdy, restaurant-style chips work best to handle the thick, cheesy dip. Blue corn chips add a nice color contrast.
  • Pita Chips: Offer a different texture and flavor; garlic or sea salt pita chips are excellent choices.
  • Fritos Scoops: Their unique shape is perfect for maximum dip scooping!
  • Crackers: Choose sturdy crackers like Triscuits, Wheat Thins, or water crackers.
• Vegetable Crudités (for a lighter option):
  • Celery sticks
  • Bell pepper strips (red, yellow, orange)
  • Cucumber rounds
  • Carrot sticks
  • Jicama sticks (wonderfully crunchy!)
  • Endive spears (their natural curve makes them great scoops)
• Bread Options:
  • Toasted baguette slices (crostini)
  • Soft pretzel bites
• Serving Vessels:
  • Serve directly from the baking dish (a cast iron skillet looks particularly rustic and appealing).
  • Transfer to a decorative bowl or crock for a more formal presentation. Keep it warm in a small slow cooker set to LOW or WARM if serving over an extended period (stir occasionally).
• Garnishes are Key: Don’t skip the final flourish!
  • A generous sprinkle of crumbled Cotija cheese adds visual appeal and salty pops.
  • Fresh chopped cilantro provides brightness and color.
  • A dusting of chili powder, smoked paprika, or cayenne pepper adds visual warmth and hints at the flavor within.
  • Always serve with lime wedges on the side. A fresh squeeze of lime juice just before eating brightens all the flavors.
• Occasions: This dip is perfect for:
  • Summer BBQs and picnics
  • Potlucks and neighborhood gatherings
  • Game days (football parties, etc.)
  • Cinco de Mayo celebrations
  • Casual dinner parties as an appetizer
  • Any time you need a comforting, cheesy, delicious treat!
• As a Topping/Filling: Think outside the dipping bowl! Leftover (or intentionally made extra) dip can be used as:
  • A topping for baked potatoes
  • A filling for quesadillas or omelets
  • Stirred into pasta for a creamy corn pasta dish
  • Served alongside grilled chicken or fish

Pro Tips for the Perfect Corn Dip

Take your Summer Corn and Cotija Cheese Dip from great to absolutely unforgettable with these five expert tips:

1. Embrace the Char (Grill or Broil the Corn): For an incredible depth of flavor reminiscent of authentic Elote, consider grilling or broiling your fresh corn cobs before cutting off the kernels. Get some nice char marks on the corn. This adds a smoky dimension that beautifully complements the creamy cheese and spices. If you don’t have a grill, you can achieve a similar effect by charring the kernels in a dry, hot cast-iron skillet before proceeding with the recipe, or even broiling the kernels briefly on a baking sheet (watch carefully!).
2. Balance the Creaminess and Tang: The combination of cream cheese, mayonnaise, and sour cream (or Greek yogurt) creates the perfect creamy base. Don’t be tempted to use all low-fat options, as fat equals flavor and better texture here. The sour cream/Greek yogurt adds a necessary tang to cut through the richness. Ensure your cream cheese is fully softened to room temperature to avoid lumps – this is crucial for a smooth dip. A quick zap in the microwave (removed from foil!) for 15-20 seconds can help if you’re short on time.
3. Don’t Skimp on Fresh Lime and Cilantro: These ingredients are not mere garnishes; they are integral flavor components. The acidity of the fresh lime juice cuts through the richness of the cheese and mayo, brightening the entire dip. Fresh cilantro adds a characteristic herbaceous note that pairs perfectly with corn and chili flavors. Use fresh lime juice (not bottled) and add the cilantro towards the end of mixing and as a garnish to preserve its fresh flavor.
4. Layer Your Flavors – Sauté Aromatics Properly: Take the time to properly sauté the onions and jalapeños until softened (about 5-7 minutes) before adding the corn. This builds a crucial flavor base. Then, cook the corn until tender and slightly caramelized. Adding the garlic and spices during the last minute of cooking toasts the spices and blooms their flavor without burning the garlic. This sequential cooking process layers flavors much better than just mixing everything raw and baking.
5. Make-Ahead Magic (Allow Flavors to Meld): This dip is fantastic made ahead of time! You can assemble the entire dip (up to the baking step), cover it tightly, and refrigerate it for up to 24 hours. This actually allows the flavors to meld and deepen. When ready to serve, you may need to add 5-10 minutes to the baking time since it will be starting cold. You can also sauté the vegetable mixture up to 2 days ahead and store it in the fridge, then combine it with the creamy ingredients just before baking. This makes party prep much easier!

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this delicious Summer Corn and Cotija Cheese Dip:

1. Q: Can I use frozen or canned corn instead of fresh corn?
   • A: Absolutely! While fresh summer corn offers the best flavor and texture, this dip is delicious year-round using frozen or canned corn. If using frozen corn, make sure it’s fully thawed and patted dry to remove excess moisture, which can make the dip watery. If using canned corn, drain it very well. You’ll need about 4 cups total, which is roughly equivalent to two 15- or 16-ounce packages/cans. Sautéing it as per the instructions will still help develop its flavor.
2. Q: I can’t find Cotija cheese. What’s a good substitute?
   • A: Cotija cheese has a unique salty, crumbly texture. If you can’t find it, the best substitutes would be Feta cheese (similarly salty and crumbly, though tangier) or Queso Fresco (milder, less salty, but still crumbly). You could also use a finely grated Parmesan or Romano for a salty kick, though the texture will be different. Adjust the added salt in the recipe accordingly, as these substitutes vary in saltiness.
3. Q: Is this dip spicy? How can I adjust the heat level?
   • A: As written with one seeded jalapeño, the dip has a mild background heat. To increase the spice, leave some or all of the seeds and membranes in the jalapeño, add another jalapeño, or use a spicier pepper like a serrano. You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture. To make it completely mild, omit the jalapeño entirely or substitute it with half of a green bell pepper or a mild poblano pepper (roasted poblano adds great flavor!).
4. Q: Can I make this corn dip ahead of time? How do I store leftovers?
   • A: Yes, this dip is excellent for making ahead! Prepare the dip fully (stop before baking), cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking straight from the fridge. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave (stirring occasionally) or in a 350°F (175°C) oven until warmed through. Note that the texture might be slightly thicker upon reheating.
5. Q: Can I freeze this Summer Corn and Cotija Cheese Dip?
   • A: While technically possible, freezing is generally not recommended for dips containing mayonnaise and cream cheese. Freezing and thawing can cause the ingredients to separate, resulting in a grainy or watery texture. For the best quality and creamy consistency, it’s best to make this dip fresh or store it in the refrigerator for a few days. If you absolutely must freeze it, do so before baking, thaw it completely in the refrigerator overnight, stir well, and then bake as directed, but be prepared for potential texture changes.

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