Skillet Corn & Cotija Dip

I think it may be a well-established fact that we are not football people. However, that did not detract from us being able to enjoy the Super Bowl on Sunday, primarily for the food and friends. Being the Cooking with Willis team, we of course had to bring something new and exciting to the party and this dip was it! We could've made our Chili con Queso, Cranberry Salsa and Cream Cheese, Seven-Layer Dip, or really anything else we've done before. But when you've got a reputation to keep up, bringing something new and exciting to a party is essentially a requirement! This recipe was one that Will saw on Buzzfeed a couple weeks ago, in preparation for the Super Bowl. It fit in perfectly with the traditional seven-layer dip, buffalo chicken dip, chili dip and various other Super Bowl foods. Cotija is quite possibly the most magic cheese that ever existed, so this is sure to please any crowd for any occasion. Most all of it was gobbled up and we only had a little leftover to enjoy the next night (and take pictures of). Try this with blue corn tortilla chips and you should be in dip heaven!

Cooking Notes: The picture does not accurately reflect the amount of dip that was made - it was actually baked in a larger skillet, but we took pictures the day AFTER making it. Also, we chose to use creme fraiche instead of sour cream. We also used full-fat cream cheese.

Skillet Corn & Cotija Dip (adapted from Minimalist Baker; serves 6-8 as an appetizer)
2 tbsp olive oil, divided
3 cups fresh corn, from the cob (~3 ears)
1 shallot, chopped
1 clove garlic, minced
1/2 cup creme fraiche
4 oz. cream cheese
1 cup crumbled cotija cheese + extra (for topping)
Fresh ground S&P

Preheat oven to 375 degrees. On the stovetop, heat a cast iron skillet over medium heat. Add 1 tbsp olive oil, shallot and garlic, stirring constantly to prevent burning. Add the corn, S&P and stir. Cook for 5 minutes until shallot appears soft and corn is slightly darker. Remove from heat.

In a large bowl, mix together the yogurt, creme fraiche and cotija, then stir. Add the corn mix to the bowl and stir until well combined. Use the other 1 tbsp of olive oil to lightly grease the cast iron so the dip doesn't stick. Spoon the dip back into the skillet and bake for 11-13 minutes or until hot and bubbly - broil for the last minute, if you'd like. Serve with chips and enjoy!

Recipe: Minimalist Baker: Summer Corn and Cotija Cheese Dip