My corn dip is a blend of corn, cheddar cheese, cottage cheese, chipotle chiles in adobo, lime juice, garlic and Tajîn.
If you like this recipe, check out my Mexican Street Corn Pasta Salad next!
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My corn dip is practically drinkable. It’s a crowd-pleasing appetizer perfect for backyard barbecues and pool days. My recipe is different than most. I blend together a can of corn with cottage cheese. Plus a chipotle pepper in adobo for some smoky heat. Garlic, lime juice, Tajîn seasoning and shredded cheddar cheese add more delicious flavor. And then another can of corn is stirred in at the end. After chilling in the refrigerator for a bit to let the flavors harmonize. It’s absolutely delicious with veggies and Fritos scoops.
More dip recipes
Ingredients for corn dip recipe
- Corn – Use two cans of corn, one undrained and one drained. During corn season, feel free to use an equal amount of fresh corn on the cob.
- Cheese – A blend of both one cup of cottage cheese and four ounces of shredded cheddar cheese. The blended cottage cheese together with one undrained can of corn replaces mayonnaise or sour cream. Thereby making this dip a little healthier plus adding some protein.
- Flavorings – A combination of one chipotle pepper plus some sauce from the can, lime juice, Tajîn, one fresh garlic clove and a little salt. I personally prefer the smoky and spicy flavor of chipotle peppers with corn. Check out my recipe for Cornbread Casserole! But if you prefer you could sub canned green chiles or jalapeños.
- Dippers – This dip goes well with crackers, chips and a variety of veggies like celery and bell pepper.
- Garnish – I like to sprinkle the dip with a little extra Tajîn before serving. But feel free to garnish the dip with chopped green onion or cilantro.
Instructions for the best corn dip
Blend together one can of UNDRAINED corn with the cottage cheese and other flavorings plus cheddar cheese. Pour the smooth mixture into a bowl. Then add in one DRAINED can of corn. Give the dip a good stir and refrigerate for about an hour to let the flavors meld together before serving. This dip can be made one day ahead. Keep scrolling for my free printable recipe card and video tutorial.
Serving suggestions
This is a perfect dip to take along to a summer picnic or potluck. Here’s some of my other favorite recipes for summer –
Storage directions
Store any leftover corn dip in an airtight container. It will stay fresh in the refrigerator for 3 – 5 days. I don’t recommend freezing corn dip because it will separate and the texture will not be good after it thaws.
Kitchen tools
- This is the Vitamix blender I used to test this recipe
- My favorite set of mixing bowls with lids for mixing and storing
- This is my favorite garlic press because it presses unpeeled garlic cloves
Corn Dip
Equipment
- 1 blender
Ingredients
- 2 15 oz cans of corn one can is undrained and one can is drained
- 1 cup low-fat cottage cheese
- 4 oz sharp cheddar cheese shredded
- 1 chipotle pepper in adobo
- 1 tbsp lime juice
- 1 clove garlic minced
- 2 tsp Tajîn seasoning
- 1/2 tsp salt
Instructions
- In a blender, combine one undrained can of corn with the cottage cheese, chipotle chile in adobo plus a little sauce from the can, lime juice, Tajîn, salt and shredded cheddar cheese.
- Blend the mixture together until smooth. Pour it into a mixing bowl.
- Add the can of corn that you have drained. Stir well to combine.
- Cover the mixing bowl and allow the dip to chill for one hour before serving.
Video
Nutrition
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