This is an amazing dish that will be the star of your meal. The salty Cotija Cheese, the hoppy flavor of the beer and the sweet corn combine for a fun and delicious dip!
Make the Beer Corn by boiling the ears of corn in beer and then grilling on direct heat for two minutes per side. More detailed directions are on my Beer Corn post.
Cut the kernels of corn from the ears and place it in a large bowl.
Beer Corn Crack Dip
Combine all of the ingredients in a bowl and stir.
Pour the dip into a small cast iron dutch oven or disposable aluminum pan.
Place it on the grill to cook at 375-400 degrees for 15-20 minutes, or until heated through and getting toasty on the outside.
Serve warm with tortilla chips.
Notes
Nutritional Value: Nutritional value doesn't include chips that you choose to include. Add Heat: To add a bit more heat, chop a few jalapeños and add them in. They pair perfectly with the Cotija Cheese and corn.Be Careful of the Salt: The biggest tip for this recipe is to not add more salt if you use the Cotija cheese. It already has a little bit of a salty taste and you don’t want the dip to be overwhelming. Storage: Let the dip cool down all the way. Once cool, place it in a container with a tight fitting lid. It will last in the refrigerator for 2-3 days. Reheating: You can heat it up in the microwave until it's hot. Or you can put it in the oven at 350 for 10-12 minutes or until it's the temperature you want. If you have a small amount, the microwave is easier, but it tastes better when heated in the oven.