Name: Summer Corn and Cotija Cheese Dip recipe
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

Ingredients

Scale

- 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

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Instructions

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.

1. 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.

1. 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.

1. 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).

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Serve: Serve warm with your favorite dippers and lime wedges on the side for squeezing over individual portions

Nutrition

Serving Size: one normal portion
Calories: 300-380