recipe
Cotija, Avocado & Corn Dip
Lunch • Dinner • Entertaining/Parties • Appetizer • Snack
- DifficultyEasy
- Prep Time5 minutes
- Cook Time10 minutes
- Total Time15 minutes
- Yield6-8 servings
Ingredients
- ½ cup BelGioioso Cotija Cheese, divided
- 4 ripe avocados, diced
- 1 cup sweet corn (fresh, grilled, canned, or thawed frozen)
- ¼ cup red onion, finely diced
- 1 jalapeño, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tsp salt
- 1 tablespoon butter
- Tortilla chips, for serving
Instructions
- If using fresh corn, heat the butter in a skillet over medium-high heat and cook the corn for 5–7 minutes until lightly charred. Let cool slightly.
- In a large bowl, combine the avocado, ¼ cup of the BelGioioso Cotija Cheese, lime juice and salt. Tip: For an extra creamy dip, mash the avocados in a molcajete.
- In a separate bowl, mix the corn, red onion, jalapeño, and cilantro. Gently toss until evenly mixed.
- Transfer the mashed avocado to a serving bowl or platter. Garnish with the corn mixture and sprinkle on the remaining ¼ cup of BelGioioso Cotija Cheese.
- Serve immediately with tortilla chips and enjoy!
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