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Mexican Street Corn Cottage Cheese Salad


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  • Author: Clara Hastings
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A refreshing and flavorful salad that combines the creamy textures of cottage cheese with the sweetness of charred corn, inspired by Mexican street corn.


Ingredients

Scale
  • 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. Assemble the Salad: Spoon the cottage cheese into a serving bowl. Stir in the charred corn, crumbled cotija cheese, and cilantro. Add lime juice and mayonnaise/Greek yogurt if using, and mix until well combined.
  3. Garnish & Serve: Sprinkle with extra chili powder and more cotija cheese for a bold finish. Serve immediately as a dip with tortilla chips, a side salad, or even a topping for grilled meats.

Notes

  • Feel free to customize with your favorite toppings or add ingredients like diced avocado or jalapeños for extra flavor.
  • This salad can be made a few hours ahead; just add the lime juice and garnish right before serving.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 20mg