Cottage cheese street corn dip
25 min · 12 g protein · 165 cals / serving
Mexican street corn as a dip: sweet corn charred hard in a hot pan until it pops and blisters, folded into whipped cottage cheese sharp with lime, garlic and chili, with jalapeño, red onion, cilantro and salty crumbled cotija. Smoky, sweet, tangy and fresh, good cold or still a little warm from the pan.
Ingredients
- 3 cups frozen corn, thawed and patted dry
- 1 1/2 tsp olive oil
- 1 1/2 cups cottage cheese (1%)
- 2 tbsp lime juice, about 1 lime, plus wedges to serve
- 1 clove garlic
- 1 tsp chili powder
- 1/2 tsp paprika, smoked
- 1/4 tsp salt
- 1 jalapeño, seeded and finely chopped
- 1/4 cup red onions, finely chopped
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled cotija cheese, or feta; for vegetarian, choose one made with vegetarian rennet
To serve
- 2 red bell peppers, cut into wide strips
- 1 English cucumber cucumber, cut into thick slices
Steps
- Heat a large cast-iron or heavy pan over high heat until very hot. Toss the corn with the oil, spread it in one layer and leave it alone for 3–4 minutes until the bottom chars, then stir and char again, 8–10 minutes in all, until plenty of kernels are blistered and brown. Do it in two batches if your pan is small; crowded corn steams instead of charring. Let it cool for 5 minutes.
- Blend the cottage cheese with the lime juice, garlic, chili powder, smoked paprika and salt for about a minute until completely smooth.
- Fold in the charred corn, jalapeño, red onion, green onion, most of the cilantro and half the cotija. Spread in a shallow bowl, top with the rest of the cotija and cilantro and a pinch more chili powder, and serve with lime wedges, the pepper strips and cucumber.
Good to know
Fresh corn instead?
Use 3 cobs: char them whole in the pan or on a grill, then slice the kernels off. Grilled corn gives the smokiest dip.
Serve it warm?
Spoon it into a small baking dish, top with the cotija and bake at 400°F for 10–12 minutes until hot at the edges. It loosens as it warms, which makes it a great hot dip.
With chips?
A handful of baked tortilla chips beside the vegetables is lovely. Scoop with the peppers first; their crunch suits the sweet corn.
Per
- Calories
- 68
- Protein
- (27%)
- 5 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (50%)
- 9 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 221 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 991 kcal goes into the pot and 1511 g of ingredients comes out as about 1465 g of food: 68 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.