Serves 1
Directions
- 1Add one can of drained Mexican style street corn to a mixing bowl.
- 2Blend the low fat cottage cheese in a blender until smooth.
- 3Ploop the blended cottage cheese on top of the corn.
- 4Add one cup of cooked shredded chicken.
- 5Add about a quarter cup of chopped cilantro.
- 6Add one diced jalapeno.
- 7Add two tablespoons of Mexican crema.
- 8Add three tablespoons of your favorite hot sauce.
- 9Add two tablespoons of Tajin.
- 10Add 1/3 cup of queso fresco.
- 11Top it all off with the juice from one lime.
- 12Mix all the ingredients together real well.
- 13Throw the dip in the fridge until ready to serve.
- 14Take it out of the fridge when ready to eat and transfer it to a serving dish.
- 15Sprinkle leftover cilantro or Tajin on top to make it look fancy.
- 16Grab a tortilla chip, scoop up a big bite, and enjoy.
Ingredients
- 1 can drained Mexican style street corn
- 1 container low fat cottage cheese
- 1 cup cooked shredded chicken
- 0.25 cup chopped cilantro
- 1 diced jalapeno
- 2 tbsp Mexican crema
- 3 tbsp hot sauce
- 2 tbsp Tajin
- 0.33 cup queso fresco
- 1 lime juice
- tortilla chip
Equipment
blendermixing bowl
Tips
- For a less spicy dip, use a milder hot sauce.
- Garnish with leftover cilantro or Tajin for a fancy presentation.
- This dip can be used to cover a hot dog.
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