• 2 tablespoons neutral oil (vegetable or canola)
• 3 large ears of corn, husk and strings removed, kernels cut from the cob (results in about 3 cups of corn kernels)
• ½ teaspoon salt
• 2 cloves garlic, minced 
• 8 ounces cream cheese, softened to room temperature (regular or light)
• ¼ cup sour cream (regular or light)
• ¼ cup mayonnaise
• 1 tablespoon fresh-squeezed lime juice (juice of about ½ of a lime)
• 4 ounces Wood River Creamery Chipotle Garlic Cheddar Gruyere, shredded, divided 
• 2 ounces Cotija cheese, crumbled, divided
• ½ jalapeño pepper, stem removed, ribs and seeds removed, finely diced
• ¼ cup chopped green onions (green part only)
• ¼ cup chopped fresh cilantro leaves
• optional toppings for serving: Tajin seasoning, additional cilantro or green onion, lime wedges
• dippers for serving, such as tortilla chips, Frito scoops, red pepper slices, celery sticks, etc.

Recipe and Photo Courtesy of Our Love Language is Food

1. Cook the Corn by heating the oil in a large skillet over medium-high heat until shimmering (it begins to look slightly wavy, moves around the pan).
2. Add the corn kernels and salt to the hot pan and spread the kernels into an even layer. Cook without stirring for 2-3 minutes, until the bottom of the corn begins to brown and the corn begins to pop (this is a sound cue).
3. Stir the corn and continue to cook until the kernels are spotty brown all over, another 2-3 minutes, stirring 1 or 2 more times throughout the process.
4. In the last 30 seconds of cooking the corn, add the minced garlic and cook until fragrant (about 30 seconds to 1 minute). Remove from the heat and set aside.
5. Prep for baking by preheating the oven to 350°F and greasing an 8"x8" baking dish or medium cast iron skillet. Set the prepared pan aside.
6. Make the dip mixture by beating the softened cream cheese in a large mixing bowl with an electric hand mixer until completely smooth.
7. Add sour cream, mayonnaise, and lime juice to the bowl and mix with a hand mixer until well combined.
8. Add about ¾ Cups of the shredded Wood River Creamery Chipotle Garlic Cheddar Gruyere and about ¼ Cups of the Cotija (reserving the rest for topping before baking), and use the hand mixer to mix until well combined.
9. Stir in the cooked corn, chopped jalapeño, green onions, and cilantro.
10. Transfer the dip mixture to your prepared baking dish, spreading it into an even layer in your pan. Sprinkle the remaining shredded Wood River Creamery Chipotle Garlic Cheddar Gruyere and Cotija cheeses over the top.
11. Bake for 15-20 minutes or until the cheese is hot, melted, and bubbly.
12. Top the baked street corn dip with more green onions, cilantro, and a sprinkle of Tajin seasoning if using. Serve hot with your favorite dippers!

Recipe Notes:

• Option to use grilled corn. If desired, you can substitute the stovetop-cooked corn for grilled corn to get a nice smoky flavor. To do so, rub shucked corn cobs with oil and grill over medium-high heat for about 10 minutes, turning occasionally, until charred all over. Then, cut the kernels off and proceed with the recipe as written (skipping the stovetop cooking steps). 
• Option to use frozen or canned corn. You can use frozen corn (thawed and drained) or canned corn (drained and rinsed) instead of fresh corn for this recipe if desired. Be sure to still cook it on the stovetop with a little oil to get some browning and flavor development.