Street Corn Dip with Cottage Cheese

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Street Corn Dip with Cottage Cheese

This healthy, high-protein Street Corn Dip with Cottage Cheese takes just 10 minutes to make! Packed with flavor from charred corn, fresh lime, jalapeno, and crumbled cheese. No grilling required. This delicious appetizer, snack or side is make-ahead friendly too. (Vegetarian, Gluten Free).

Prep Time4

Cook Time6

Total Time10

Servings:

Author: Bri Beaudoin

Ingredients

2 teaspoons neutral oil (grapeseed, vegetable, etc.)
3 cups corn kernels (fresh or frozen, see note 1)
2 cloves minced garlic
¾ cup cottage cheese
2 tablespoons fresh lime juice
1 tablespoon mayonnaise
1 teaspoon Mexican-style hot sauce (see note 2)
¾ teaspoon fine sea salt
⅓ cup thinly sliced scallions (green onions)
¼ cup finely chopped cilantro (stems and leaves, see note 3)
2 tablespoons crumbled feta cheese (or cotija, more if desired, see note 4)
2 tablespoon minced jalapeno (seeds and ribs removed, adjust to taste)

US Customary - Metric

Instructions

Saute: Heat a large skillet over medium-high heat. Add 2 teaspoons neutral oil and swirl to coat. Add 3 cups corn kernels and cook without stirring until lightly charred on one side, about 2 minutes. Toss and continue cooking until lightly charred all over, about another 3 minutes. Add 2 cloves minced garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Transfer to a large bowl immediately to prevent garlic from burning.
Blend: In a blender, combine ¾ cup cottage cheese, 2 tablespoons fresh lime juice, 1 tablespoon mayonnaise, and 1 teaspoon Mexican-style hot sauce, and ¾ teaspoon fine sea salt. Blend until smooth, scraping down the sides as needed.
Combine: Add the cottage cheese mixture to the bowl of corn. Stir in ⅓ cup thinly sliced scallions, ¼ cup finely chopped cilantro, 2 tablespoons crumbled feta cheese, and 2 tablespoon minced jalapeno. Taste and adjust seasonings if needed.
Serve: Enjoy immediately, or cover and refrigerate for at least 1 hour for better flavor. Garnish with extra cilantro, scallions, jalapeno and/or crumbled feta if desired. Serve with tortilla chips.

Notes

Corn: You can use fresh or frozen corn. If using frozen , no need to thaw—just add it straight to the skillet. It may need a couple extra minutes to get nicely charred. Fresh corn starts to loose it's sweetness as soon as it's picked. So use it if local fresh corn's in season—otherwise choose frozen.
Hot Sauce: Use a Mexican-style hot sauce like Valentina, Cholula, or similar. Brands vary in heat, so feel free to start with less and add more to taste.
Cilantro: I like mixing both stems and leaves into the dip, since stems have great flavor too! For garnishing on top, stick to leaves only—they look nicer.
Cheese: Cotija is traditional in Mexican street corn, but feta works really well and is easier to find. It adds a similar salty, tangy flavor. In taste tests, I actually preferred the feta version because it's a bit tangier so it stands out more.
Make Ahead:This dip tastes even better after chilling 1 to 24 hours, which allows the flavors to meld. Cover tightly so it doesn't dry out in the fridge.

Nutrition