Mexican Street Corn Salad Inspired Dip (Added Protein!)
Servings 6 servings
Calories 124kcal
Ingredients
- 20 oz frozen corn (white sweet corn, yellow, or fire roasted) 1 tbsp avocado oil 1 chopped jalapeño (seeds removed) 1/3 cup finely diced red onion 1/3 cup chopped cilantro 1/2 cup greek yogurt 1/2 cup cottage cheese juice of 1/2 lime 1/4 cup cotija cheese (more for topping if wanted) 1 tsp garlic paste (or minced garlic) sea salt and pepper to taste 1 tsp paprika 1 tsp chili powder tortilla chips for serving
Instructions
- preheat your oven to 400°f. spread the frozen corn on a baking sheet and drizzle with avocado oil. bake for about 15-20 minutes, until the corn is warmed through and slightly roasted.
- while the corn is roasting, prepare the remaining ingredients. chop the jalapeño, red onion, and cilantro.
- in a blender or food processor, combine the greek yogurt, cottage cheese, lime juice, cotija cheese, garlic, sea salt, and pepper. blend until smooth.
- once the corn is done baking, let it cool slightly, then transfer it to a mixing bowl. add the chopped jalapeño, red onion, and cilantro.
- pour the blended mixture into the bowl with the corn and vegetables. add the paprika and chili powder, mixing well to combine.
- serve with tortilla chips and enjoy!