Cheesy Corn Dip
A flavorful and creamy dip made from grilled corn and California Cotija cheese. Great dip for summertime!
- 3 ears fresh corn on the cob
- 1 Tbsp. olive oil
- 1 large garlic clove
- 3 green onions sliced
- 1 5.3-oz container California Greek yogurt
- 4- oz. California cream cheese
- 1 cup grated California Cotija cheese plus some from crumbling on top
- salt and pepper to taste
Preheat grill to medium heat. Pull husks from corn on the cobs (don't rip the husks off) and remove the silk from the ears of corn and then pull husk back over the corn. Place in a bowl of water with 1 Tbsp. salt. Let soak for about 10 minutes.
Place corn (with the husks on) on preheated grill. Cook for about 15-20 minutes, rotating corn every 5 minutes. When finished cooking, set to the side to let cool.
Meanwhile, preheat oven to 375º F. In a saucepan over medium heat, heat olive oil and add garlic and green onions. Cook for a few minutes until tender. Season with salt and pepper. Pull pan off heat. Add cream cheese, Greek yogurt and Cotija cheese to garlic and green onions and stir.
Husk corn and cut corn from cobs. Add into saucepan with cheeses. Mix together and then place in a casserole dish. Place in oven and cook for about 15 minutes, until the top is starting to brown. Sprinkle some extra Cotija on top and serve with tortilla chips. Enjoy!