Cottage Cheese Queso Corn (Printable)

Smooth and smoky cottage cheese blended with roasted corn and spices for a healthy flavorful dip.

# Ingredient List:

→ Vegetables

01 - 2 ears corn on the cob or 1.5 cups frozen corn, thawed
02 - 1 small jalapeño, finely diced, seeds removed for milder heat
03 - 2 green onions, finely chopped
04 - 0.5 cup cherry tomatoes, diced (optional)

→ Dairy

05 - 2 cups cottage cheese (4% fat, small curd preferred)
06 - 1 cup shredded Monterey Jack cheese
07 - 0.33 cup sour cream

→ Flavorings & Spices

08 - 1 clove garlic, minced
09 - 0.5 teaspoon ground cumin
10 - 0.5 teaspoon smoked paprika
11 - 0.5 teaspoon salt, or to taste
12 - 0.25 teaspoon ground black pepper

→ To Serve

13 - Fresh cilantro, chopped for garnish
14 - Tortilla chips

# Steps:

01 - Preheat grill or oven to high heat. Place corn cobs on the rack and roast for 10 to 12 minutes, turning frequently until lightly charred. If using frozen corn, sauté over high heat in a dry skillet for 5 to 6 minutes until slightly browned. Let cool, then cut kernels from the cob.
02 - Combine cottage cheese, shredded Monterey Jack, sour cream, garlic, cumin, smoked paprika, salt, and black pepper in a blender or food processor. Blend until completely smooth and creamy.
03 - Transfer mixture to a medium saucepan and warm over medium-low heat, stirring constantly until cheese is melted and mixture is heated through, about 4 to 5 minutes.
04 - Stir in roasted corn, jalapeño, and green onions. Cook for an additional 2 minutes to meld flavors.
05 - Remove from heat and fold in cherry tomatoes, if using. Transfer to serving bowl and garnish with fresh cilantro.
06 - Serve immediately accompanied by tortilla chips or raw vegetables for dipping.

# Expert Advice:

01 -
  • Blending cottage cheese makes this queso secretly lighter and silkier than you'd ever expect from a party dip.
  • The flavor of roasted corn and a tiny spark of jalapeño keeps people coming back for just one more scoop.
02 -
  • If the queso cooks too long or at too high heat, it will become grainy instead of creamy.
  • I learned to always add tomatoes last, as cooking them too long dulls their freshness and color.
03 -
  • Blending the cottage cheese until utterly smooth is the secret to a dip that never tastes grainy or lumpy.
  • A pinch of smoked paprika right before serving amps up the depth and aroma.
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