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Mexican Street Corn Cottage Cheese Salad Recipe

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.

Ingredients

Scale

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