Ingredients
Scale
- 3 cups sweet corn (fresh, canned, or thawed from frozen)
- 1 cup non-fat plain Greek yogurt or low-fat cottage cheese
- 1/4 cup light mayonnaise or low-fat cream cheese
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, finely chopped
- 1 jalapeño, seeded and finely diced
- 1 teaspoon chili powder or Tajin seasoning
- 1/2 teaspoon garlic powder
- Juice of 1 fresh lime
- Salt and black pepper to taste
Instructions
- Place your corn in a large skillet over medium-high heat. Cook for 4 to 5 minutes, stirring occasionally, until the kernels are slightly charred and golden brown. If you are using canned corn, make sure to drain and pat it dry first to get a better sear.
- In a medium mixing bowl, whisk together the Greek yogurt (or blended cottage cheese), light mayonnaise, lime juice, chili powder, and garlic powder until the mixture is smooth and well combined. This creates the creamy, zesty foundation for the dip.
- Add the charred corn, diced jalapeño, most of the chopped cilantro, and half of the crumbled Cotija cheese to the bowl with the yogurt mixture. Fold everything together gently using a spatula until the corn is evenly coated in the dressing.
- Taste the dip and add salt or pepper as needed. Transfer the mixture to a serving bowl and top with the remaining Cotija cheese, extra cilantro, and a light sprinkle of chili powder for a beautiful, professional presentation.
- Cook Time: 15 minutes