I made this dip for Cinco de Mayo and it was a hit! Cheesy, slightly sweet, slightly salty, and done in less than 30 minutes.
1 tbsp olive oil
4 ears corn
1 shallot, chopped
1 garlic clove, crushed
1/2 cup sour cream
1/2 package 1/3 less fat cream cheese
1 cup cotija cheese
kosher salt and fresh black pepper to taste
tortilla chips for serving
1) Preheat oven to 375.
2) Heat olive oil in a skillet over medium heat. Add shallot and garlic and cook for a few minutes, being careful not to burn.
3) Cut kernels off of corn into a bowl. Scoop kernels into skillet, and cook for 5 minutes. Season to taste with salt and pepper. Remove from heat.
4) Mix together sour cream, cream cheese, and cotija in a bowl. Once mixed well, add corn mixture and combine.
5) Put mix in a baking dish and bake for 10-12 minutes. Serve hot!
Adapted from The Minimalist Baker.