This recipe can be served either hot or cold, with chip or tortillas or just on a spoon. You can add some extra spiciness with come diced jalapenos, but we love the sweetness of the corn with the mild heat of the green chilies.
- 4 ears fresh corn
- 1 cup cottage cheese
- 1 cup crumbled queso fresco or fresh mozzarella
- 1 cup shredded Mexican blend cheese
- 1/2 cup mayonnaise
- 1 4 oz can diced green chilies
- 1 tsp chili powder
- 1 tsp smoked or sweet paprika
- 1/2 tsp garlic powder
- Juice of 1 lime
- Salt and black pepper to taste
Shuck corn and remove silks. Place on pan and roast in oven at 350⁰ until some of the kernels are browned; remove and allow to cool enough to handle. Slice kernels from cob into medium-sized bowl and add all other ingredients, stirring gently to combine. Serve immediately, or store up to 2 days. To serve hot, spoon into baking dish and bake at 350⁰ until beginning to brown on top. We love to eat this with Fritos Scoops, but YMMV.
The Soup Diva 