This creamy, cheesy dip is packed with bold flavors and a protein boost, thanks to a smooth cottage cheese base. With roasted corn, melty goodness, and a hint of spice, it’s a lighter yet just-as-indulgent twist on classic queso!
Catch the full recipe and more on Episode 11 of Come On In, every Tuesday across all my socials!!
The recipe:
Preheat your oven to 400°F. Prep your veggies by dicing your bell peppers and red onion.
In a cast-iron skillet over medium heat, sauté the corn, red onion, and bell pepper with olive oil and 1 tablespoon of taco seasoning for 6-8 minutes, until softened.
While the veggies cook, blend the cottage cheese until smooth (about 1-2 minutes).
Turn off the heat. Then stir in the blended cottage cheese, remaining 1 tablespoon of taco seasoning, and shredded cheese. Mix well, then top with extra cheese.
Transfer the skillet to a 400°F oven and bake for 15-20 minutes, until bubbly and golden on top.
Enjoy warm with tortilla chips!
Cast Iron Elote White Corn Queso Dip (High-Protein)
Ingredients
- 1.5 cups white corn
- 2 tablespoons taco seasoning 1 tbsp for sautéed veggies, 1 tbsp for cottage cheese mixture
- 1 cup cottage cheese
- 1 cup shredded cheese cheddar or Mexican blend
- 1/2 cup red onion finely diced
- 1/2 cup diced bell pepper
Instructions
- Preheat your oven to 400°F.
- Prep your veggies by dicing your bell peppers and red onion.
- In a cast-iron skillet over medium heat, sauté the corn, red onion, and bell pepper with olive oil and 1 tablespoon of taco seasoning for 6-8 minutes, until softened.
- While the veggies cook, blend the cottage cheese until smooth (about 1-2 minutes).
- Turn off the heat. Then stir in the blended cottage cheese, remaining 1 tablespoon of taco seasoning, and shredded cheese. Mix well, then top with extra cheese.
- Transfer the skillet to a 400°F oven and bake for 15-20 minutes, until bubbly and golden on top.
- Enjoy warm with tortilla chips!
Video
