# What You Need:
→ Vegetables
01 - 2 ears corn on the cob or 1 1/2 cups frozen corn, thawed
02 - 1 small jalapeño, finely diced, seeds removed for less heat
03 - 2 green onions, finely chopped
04 - 1/2 cup cherry tomatoes, diced (optional)
→ Dairy
05 - 2 cups cottage cheese, 4% milkfat, small curd
06 - 1 cup Monterey Jack cheese, shredded
07 - 1/3 cup sour cream
→ Flavorings & Spices
08 - 1 clove garlic, minced
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon ground black pepper
→ To Serve
13 - Fresh cilantro, chopped, for garnish
14 - Tortilla chips
# Directions:
01 - Preheat oven or grill to high heat. Place corn cobs directly on the rack and roast for 10 to 12 minutes, turning every few minutes until lightly charred. If using frozen corn, sauté in a dry skillet over high heat until slightly browned, about 5 to 6 minutes. Allow corn to cool, then cut kernels from the cob.
02 - In a blender or food processor, combine cottage cheese, shredded Monterey Jack, sour cream, garlic, cumin, smoked paprika, salt, and black pepper. Blend until completely smooth and creamy.
03 - Transfer the blended mixture to a medium saucepan. Heat over medium-low, stirring constantly, until warmed through and cheese is melted, about 4 to 5 minutes.
04 - Stir in roasted corn, jalapeño, and green onions. Cook for 2 additional minutes.
05 - Remove from heat. Fold in diced cherry tomatoes if using. Transfer mixture to a serving bowl and garnish with chopped cilantro.
06 - Serve immediately with tortilla chips or raw vegetables.
