Corn and Cotija Beer Cheese Dip
"You must be so glad to be out of LA!"
I hear that all the time. Now that I’ve passed the One Year mark as a Seattleite, people assume I see the South Land the way they do, they way those who have never fallen in love with a dirty, beautiful, interesting, ever-changing, multifaceted city, look at it.
I’m not. I love the Pacific Northwest, it’s an incredible place to live, an outstanding place to explore beer. It’s the best place in the entire world to be during Hop Harvest season.
Living on the East side of Los Angeles, just a mile from where Eagle Rock Brewery, Los Angeles first tap-room, put down roots, was a once in a lifetime experience for a beer explorer. I watched as one of the worlds biggest Cities grew a beer scene from non-existent to thriving. I watch the first brew pub go up, breweries move in downtown, tap takeover taking over the city, and I was even a very small part of it.
Sure, I don’t miss the traffic, although it wasn’t really that bad. No, I don’t miss the weather, although there are days when I miss air conditioning, something that only exists in Seattle’s malls and movie theaters. Los Angeles isn’t like Seattle, for better or for worse. And I don’t compare the two. The beer is different, the people are different and the food is different. I don’t compare my friends to one another, I don’t compare a porter to a saison. I love the city I live in when I live in it, no matter how often it rains or how old the breweries are.
- 16 wt oz cream cheese
- 1 cup IPA beer
- 5 wt oz cotija cheese, divided
- ½ cup (1.5 wt oz) shredded cheddar cheese
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp smoked paprika
- 1 tsp chili powder
- ¼ tsp garlic powder
- ¼ cup chopped cilantro
- 2 ears of corn, kernels cut off
- Preheat oven to 350.
- Add the cream cheese, beer, half of the cotija, cheddar, salt, pepper, smoked paprika, and chili powder to a high powdered blender, blend until smooth.
- Add the corn and cilantro, stir to combine.
- Add to an oven safe bowl. Sprinkle with the remaining Cotija.
- Bake until hot, about 15 minutes.
- Serve warm, with chips.