Easy, creamy, and perfect for game-day, weekends, fun prep for the week, bring to a party or an app without the food coma regrets😆.
I love it as a prepped yummy addition to my lunch plate too! You can also throw it all together in the slow cooker on low or warm all day (must blend the cheese sauce in blender still)
INGREDIENTS
1 - 16 oz container low fat cottage cheese
1/4 cup nutritional yeast (found on the baking aisle & adds B vitamins and no extra fat with a cheese flavor)
1/2 c shredded sharp cheddar cheese
1 t garlic powder
3 T taco seasoning or elote seasoning
2 T lime juice (1 lime)
2 T hot sauce or taco sauce (optional)
2-3 T milk or water (if needed while blending to thin)
7 c (2-10 oz bags) frozen corn, defrosted (dry as much as possible, I patted with a paper towel)
1 - 10 oz. can rotel, drained (mild or original)
6 oz feta or cotija cheese, crumbled
Optional Toppings (makes it’s pretty)
Fresh cilantro, chopped
Pickled onion or diced red onion
Lime wedges
Tajin seasoning (extra smoky flavor)
STEPS
1)Blend cottage cheese, nutritional yeast, shredded cheddar, garlic powder, lime juice, hot sauce, and taco/elote seasoning in a blender or food processor and set aside. *add a splash of milk or water if needed while blending. Some brands of cottage cheese are thicker.
2)In a sprayed 9x13 dish, add drained corn and rotel. Pour cheese sauce over corn mixture and stir well, top with crumbled feta and bake 350° 15-20 min. Broil on high a few min if wanting to brown the top. Add desired toppings and enjoy with scoop-able chips, veggies, or crackers. Store any leftovers in the fridge. Makes 16 - 1/2 cup servings.
per 1/2 cup
114cal/4fat/11carb/4sugar/1fiber/8protein
🍑Nourishment Breakdown
PROTEIN cott cheese
FAT cheeses
FIBER some in corn and veg
CARB/STARCH corn, chips/crackers
xx, Meredith 🍑🧡
