This may look and sound sort of bad, but let me tell you, there isn't a tastier, nutritious, salsa-like dip to hold you over while you wait for dinner. Funny enough, this was created as an experiment with leftovers, and now I have over 15 friends making it on a regular basis! This is a great recipe that can be stored in the refrigerator for several days for a quick, anytime snack. (Frozen corn, heated and cooled in the same manner, may be used in place of the corn on the cob.)

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corn on the cob in a microwave safe dish with 1/4 inch of water. Cover, and microwave on medium high for 4 minutes, or until tender. Cool under running water, and slice kernels from cob. Set aside.

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  • Cook the black beans in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside.

  • Place the cottage cheese in a mixing or serving bowl. Peel, pit, and dice the avocado into bite size pieces, and add to the cottage cheese. Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until well blended. Cover and refrigerate until ready to serve. Serve with tortilla chips, if desired.

Nutrition Facts

334 calories; protein 17g; carbohydrates 41.8g; fat 12.9g; cholesterol 3.4mg; sodium 907.4mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2005
This recipe is scrumptious! After looking at the ingredients, I knew I was going to love it. It’s easy to alter according to your preference: I used an extra ½ can of black beans, frozen baby white corn (I microwaved it), and extra avocado. I also made my own salsa recipe really quickly with lots of garlic and cilantro!! One night, my family spooned it over hot baked potatoes, and we loved every bite. We also have added chicken from the barbeque and a little bit of cheddar and put it over baked potatoes. Dave, thank you for sharing your recipe that is now one of our favorites! Read More
(27)

Most helpful critical review

Rating: 2 stars
03/06/2006
While this was tasty. It barley got touched at the party I brought it to. My husband took the leftovers and put it on a wrap and made buritos with it. Read More
(3)
57 Ratings
  • 5 star values: 35
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/19/2005
This recipe is scrumptious! After looking at the ingredients, I knew I was going to love it. It’s easy to alter according to your preference: I used an extra ½ can of black beans, frozen baby white corn (I microwaved it), and extra avocado. I also made my own salsa recipe really quickly with lots of garlic and cilantro!! One night, my family spooned it over hot baked potatoes, and we loved every bite. We also have added chicken from the barbeque and a little bit of cheddar and put it over baked potatoes. Dave, thank you for sharing your recipe that is now one of our favorites! Read More
(27)
Rating: 5 stars
03/10/2008
I didn't read the recipe properly before I made this one. I just threw everything together in a bowl (minus the fresh tomatoe and avocado). It tasted alright but I left it in the fridge overnight. The next day I added the avocados and tomatoes and the flavours had melted together and it was amazing! Perfect healthy snack and especially great before I work out. Thanks and I will make this one regularly. Read More
(16)
Rating: 5 stars
05/27/2010
I made a small batch just tosee if I'd like it and I sure did. The next batch I made full size but as I was mixing the avocado with the cottage cheese I had 2 ideas. The first was I mashed the avocado and mixed it with the small curd cheese until well blended. Then I thought this would make a great wrap so I heated the beans and corn with half the salsa. I spread about 3 tbs of the avocado mixture on warm WW tortillas spread the bean mixture over that and topped with a little more salsa and diced tomato. Absolutely delicious! Great recipe! Read More
(14)
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Rating: 5 stars
05/18/2005
This is the best recipe ever. I made it for a Mexican party I was having and people couldn't get enough of it. Everyone wanted the recipe. I've made it several times and every time someone asks for the recipe. I used a can of corn instead of frozen or cob corn and it worked out well. It makes a lot but it's so good it is gone in no time. It is definatly a favorite. Read More
(10)
Rating: 4 stars
01/25/2011
While this is DELICIOUS I am a bit confused by the description which states it can be stored in the fridge for several days? I can't imagine anything with avocado not being disgusting after the 2nd day. Read More
(10)
Rating: 5 stars
05/21/2010
Yum! Some of my favorite ingredients all together. My proportions are different it seemed like too much cottage cheese & salsa for me so I eyeballed it. A good quality (homemade) hot salsa really adds flavor. It's great thanks for the recipe! Read More
(7)
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Rating: 5 stars
07/17/2004
This is AMAZING!!! Forget it as an appetizer I eat this for dinner! YUM!!!! Read More
(7)
Rating: 5 stars
01/25/2006
Yum! This stuff is great. I love cottage cheese so didn't mind trying it out in this recipe. I didn't have any avocado but it is still good without. I used it as filling for an omelet yesterday it was fantastic! Thanks for the recipe:) Read More
(6)
Rating: 5 stars
09/29/2010
Absolutely fantastic!!! This is going to be a mainstay around our house from now on. It's great with chips or wrapped in a whole wheat tortilla (like a burrito) as another reviewer mentioned. So so so good! Read More
(6)
Rating: 2 stars
03/06/2006
While this was tasty. It barley got touched at the party I brought it to. My husband took the leftovers and put it on a wrap and made buritos with it. Read More
(3)
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