This cheesy crack corn dip is loaded with sweet corn swimming in a creamy dip loaded with two cheeses, both sweet and hot peppers, onion and garlic. It’s a little addictive, hence the name.

Most people make crack corn dip with sour cream and canned Mexicorn (corn & bell peppers). That’s all well and good. But it’s ~~September~~ October (where did September go?) … and sweet corn is still in season. Corn is so much better when it’s freshly picked. We are lucky that my parents have friends with a sweet corn patch and they’re always happy to share. So we pick fresh juicy sweet corn straight from the patch, take it home and cook it. Oh it’s sooo good. But because we pick so much, there are always leftovers. Which led me to this dip.

So I have to let you in on a little secret. My recipe for cheesy crack corn dip is not only delicious, it’s also secretly healthy. I used whipped cottage cheese with a little mayo instead of sour cream. Pureeing the cottage cheese gives a nice, creamy texture. Plus it adds an extra layer of cheesy flavor. Cottage cheese is full of protein, so it’s a much healthier option.

I’m kind of falling back in love with cottage cheese. It was a childhood favorite that I loved even past college into early adulthood. And then somehow it drifted out of my life. Until one day this year I finally remembered how good it tastes. How do you let 20 – 30 years go by without tasting one of your childhood favorites? So anyway, I’m welcoming cottage cheese back. Even if you’re not a huge fan of cottage cheese, I bet you’ll still love this dip. And rest assured, you can always add some sour cream (or use sour cream in place of some of the cottage cheese) if you really need that sour cream vibe.

Altogether, this dip makes a great snack. I like using black bean chips to scoop up the dip … which also makes me wonder, how would this taste with some black beans tossed in? I’ll have to try that next time.

Cheesy Crack Corn Dip

Author: Ann
Prep Time: 10 min
Cook Time: 0 min
Total Time: 10 min
Yield: 8 – 12 servings 1x
Category: Appetizer
Method: Chopped
Cuisine: Mexican
Diet: Gluten Free

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Ingredients

Scale

1 cup cottage cheese
1/4 cup mayonnaise
2 cups leftover cooked sweet corn kernels (cut from the cob)
1/4 – 1/3 cup sweet red bell pepper, chopped fine
1 jalapeno, chopped fine (use more or less to taste)
1/2 – 1 teaspoon powdered green chile (or 1 4-oz. can green chiles)
1/4 cup sweet onion, chopped fine
2 – 4 cloves garlic, chopped fine
3 oz. finely shredded sharp cheddar cheese
1/4 teaspoon Tajin (or other chile lime seasoning, to taste)

Instructions

In a blender or food processor, blend the cottage cheese until it’s creamy. Add the mayo and blend a little more.
Pour the blended mixture into a medium mixing bowl and stir in the rest of the ingredients. Taste and add more hot or sweet pepper or seasoning to your liking.
Serve with chips or veggies and enjoy!

Notes

If you want some sour cream flavor in your dip, add 1/4 cup light sour cream to the mix.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.