Combine summer’s best fresh corn and juicy tomatoes to top creamy whipped cottage cheese. Serve with chips or crackers as an appetizer or on its own as a side salad.
Ingredients
- 3 ears corn, shucked
- ¾ cup 4% cottage cheese
- 2 tsp lemon zest
- 2 tbsp chopped fresh herbs, such as parsley, basil, and/or mint
- ½ pint cherry or grape tomatoes
To Serve (Optional):
- Tortilla chips
- Crackers
Steps
- Wrap the corn in damp paper towels and place on a microwave-safe plate. Microwave corn 3 min., until tender. Let cool, then cut the kernels off the corncobs.
- Meanwhile, in a food processor, blend the cottage cheese and lemon zest on high 1 min., until smooth and creamy, scraping down the sides of the bowl halfway through. Season with salt and pepper. Spread the whipped cottage cheese on a large serving platter. Drizzle with the oil and herbs.
- Halve the tomatoes. Top whipped cottage cheese with tomatoes and corn. Season with salt and pepper. Serve immediately with the chips, if desired.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
- Wheat-free
Tags
- Nut Free
- Fifteen Minutes
- quick
- vegetarian
- Wheat Free
- July August 2024
- plant based
- fast
- Guiding Stars
- 15 minute
- Egg Free