Mexican Street Corn Cottage Cheese Salad Recipe

Introduction

This Mexican Street Corn Cottage Cheese Salad is a fresh and flavorful twist on traditional elote. Combining charred corn with creamy cottage cheese and tangy lime, it’s a simple yet delicious side dish perfect for any meal.

Ingredients

• 1 cup cottage cheese (full-fat or low-fat)
• 1½ cups corn kernels (fresh, canned, or frozen)
• 1 tbsp olive oil
• ¼ tsp smoked paprika
• ¼ tsp chili powder (plus extra for garnish)
• ¼ cup cotija cheese (or feta), crumbled
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tbsp mayonnaise or Greek yogurt (optional, for extra creaminess)
• Salt & black pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat.
2. Step 2: Add the corn, smoked paprika, and chili powder, stirring occasionally, until the corn is lightly charred and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
3. Step 3: In a bowl, combine the charred corn with cottage cheese, cotija cheese, chopped cilantro, and lime juice.
4. Step 4: If using, stir in mayonnaise or Greek yogurt for extra creaminess.
5. Step 5: Season with salt, black pepper, and a sprinkle of extra chili powder for garnish. Mix gently to combine.
6. Step 6: Serve immediately or chill for 30 minutes to let flavors meld.

Tips & Variations

• Use fresh corn for the best texture, but frozen or canned work well in a pinch.
• Add a diced jalapeño for a spicy kick.
• Substitute cotija cheese with feta if cotija is unavailable.
• For a vegan version, replace cottage cheese and cotija with plant-based alternatives and use vegan mayo.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Stir well before serving. It’s best enjoyed fresh but can be brought back to room temperature for about 15 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate. Just give it a gentle stir before serving to redistribute flavors.

What can I use if I don’t have cotija cheese?

Feta cheese is a great substitute as it has a similar crumbly texture and tangy flavor.

Mexican Street Corn Cottage Cheese Salad Recipe

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★★★★★

4.7 from 92 reviews

A flavorful and creamy Mexican Street Corn Cottage Cheese Salad that combines charred corn, smoky spices, and fresh ingredients for a delicious and healthy side dish or light meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup cottage cheese (full-fat or low-fat)
• 1½ cups corn kernels (fresh, canned, or frozen)
• 1 tbsp olive oil
• ¼ tsp smoked paprika
• ¼ tsp chili powder (plus extra for garnish)
• ¼ cup cotija cheese (or feta), crumbled
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tbsp mayonnaise or Greek yogurt (optional, for extra creaminess)
• Salt & black pepper, to taste

Instructions

1. Char the Corn: Heat olive oil in a large skillet over medium-high heat. Add the corn, smoked paprika, and chili powder, stirring occasionally, until the corn is lightly charred, about 3-4 minutes. Remove from heat and let cool slightly.
2. Combine Ingredients: In a mixing bowl, combine the charred corn with cottage cheese, cotija cheese, chopped cilantro, lime juice, and mayonnaise or Greek yogurt if using. Mix everything gently until well incorporated.
3. Season: Add salt and black pepper to taste, adjusting the seasoning as desired. Garnish with a sprinkle of extra chili powder for added color and flavor.
4. Serve: Serve the salad chilled or at room temperature as a refreshing side dish or light meal.

Notes

• You can use fresh, canned, or frozen corn based on availability and preference.
• The mayonnaise or Greek yogurt is optional but adds extra creaminess to the salad.
• For a spicier kick, increase the chili powder or add a dash of hot sauce.
• This salad is best served fresh but can be refrigerated for up to 2 days.
• Cotija cheese can be substituted with feta cheese if unavailable.

Keywords: Mexican street corn, cottage cheese salad, charred corn salad, cotija cheese, creamy Mexican salad, healthy corn salad