High-Protein Street Corn Dip

Serves | 6-8

Ingredients:

• 24 oz (3 c) cottage cheese

• Juice from 2 limes

• 1 tbsp tajin

• 1 tbsp chili powder

• 1 tbsp honey

• 4 c fresh, frozen, or canned sweet corn

• ¼ red onion, finely diced

• 1 jalapeño, finely diced (deseeded if desired)

• ½ bundle cilantro, finely chopped

• ½ c cotija cheese, queso fresco, or feta cheese

• Garnishes: cilantro, drizzle of honey, jalapeño, green onion

Directions:

1. In a food processor or blender, combine cottage cheese, lime juice, Tajín, chili powder, and honey. Blend until smooth.

2. If using frozen corn, sauté in a skillet over medium heat until warmed through and lightly charred. Let cool slightly.

3. In a large bowl, combine blended cottage cheese mixture, corn, red onion, jalapeño, cilantro, and cheese.

4. Mix until combined. Taste and adjust seasoning as needed.

5. Top with desired garnishes and serve immediately or chill until ready to serve.

Notes: Salt level will vary depending on the cheese you use—adjust to taste. You can gently warm this on low heat, but avoid high heat as cottage cheese can separate/curdle when overheated. Best served cold or slightly warm.

Serving Ideas

• With tortilla chips (classic)

• As a dip with fresh veggies

• Spoon over a beef + rice bowl

You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.