🌽 Creamy Anti-Inflammatory Mexicorn Dip
🧾 Ingredients
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1 cup sweet corn (boiled or canned, drained)
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½ cup Greek yogurt (full-fat or low-fat)
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¼ cup cottage cheese (blended smooth)
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1 tbsp olive oil
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1 small red bell pepper, finely chopped
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2 tbsp red onion, very finely chopped
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1 tbsp fresh cilantro, chopped
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½ tsp turmeric powder
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½ tsp smoked paprika
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¼ tsp cumin powder
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¼ tsp black pepper
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Salt to taste
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1 tbsp lemon or lime juice
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1 small garlic clove, grated (optional)
👩🍳 Instructions
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In a bowl, mix Greek yogurt + blended cottage cheese until smooth and creamy.
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Add olive oil, lemon juice, garlic, turmeric, paprika, cumin, black pepper, and salt. Mix well.
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Fold in corn, red bell pepper, red onion, and cilantro.
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Taste and adjust salt or lemon juice if needed.
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Chill for 20–30 minutes for best flavor.
🥣 Serving Ideas
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With cucumber, carrot, or celery sticks
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As a spread for wraps or sandwiches
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On grilled chicken or roasted veggies
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With baked tortilla chips
❓ Q & A
Q: Why is this dip anti-inflammatory?
A: Turmeric, olive oil, garlic, cumin, and yogurt all help reduce inflammation and support gut health.
Q: Can I make it dairy-free?
A: Yes! Use unsweetened coconut or almond yogurt and skip cottage cheese.
Q: Can I make it spicy?
A: Add chopped jalapeño, chili flakes, or a pinch of cayenne.
Q: How long does it last?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I blend the whole dip?
A: Absolutely. Blend everything for a smooth, restaurant-style dip.