Name: Mexican Street Corn Cottage Cheese Salad Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1½ cups corn kernels (fresh, canned, or frozen); 1 tbsp olive oil; ¼ tsp smoked paprika; ¼ tsp chili powder (plus extra for garnish); 1 cup cottage cheese (full-fat or low-fat); 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

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Introduction

This Mexican Street Corn Cottage Cheese Salad is a fresh and flavorful twist on the classic street corn favorite. Creamy cottage cheese blends perfectly with charred corn, spices, and tangy lime for a vibrant dish that works as a dip, side, or topping.

A white bowl filled with a creamy corn salad, consisting of bright yellow corn kernels mixed with small pieces of red onion and green herbs, all coated in a thick, light-colored creamy dressing. The salad is garnished with fresh green cilantro leaves spread on top, and there are bits of red chili flakes scattered throughout. The bowl sits on a white marbled surface with parts of a sliced avocado, green pepper rings, and a lime wedge visible nearby. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: Spoon the cottage cheese into a serving bowl. Stir in the charred corn, crumbled cotija cheese, and chopped cilantro. Add lime juice and mayonnaise or Greek yogurt if using, mixing until well combined. Season with salt and pepper to taste.
Step 3: Sprinkle with extra chili powder and more cotija cheese for garnish. Serve immediately as a dip with tortilla chips, as a side salad, or as a topping for grilled meats.

Tips & Variations

For a smoky depth, try adding a pinch of chipotle powder instead of chili powder.
Use fresh corn when in season for the best flavor, or thaw frozen corn fully before cooking.
Swap cotija with feta for a tangier taste that’s just as delicious.
Add diced jalapeño or a dash of hot sauce for extra heat.
Use Greek yogurt instead of mayonnaise for a lighter, tangier creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but you can gently stir and bring it to room temperature before serving again. Avoid freezing, as the texture of the cottage cheese and corn may change upon thawing.

How to Serve

A white dish filled with a creamy mixture of yellow corn kernels, small chopped purple onions, and green herbs, all coated in a light white sauce with a slightly grainy texture. The mixture is topped with fresh green cilantro leaves, adding a touch of brightness. A woman's hand is holding a dark purple, rough-textured chip dipping into the creamy corn mix. The background is a soft white marbled texture with a blurred green lime half behind the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Thaw it completely and pat dry before charring in the skillet to avoid extra moisture in the salad.

Is mayonnaise necessary in this salad?

No, mayonnaise is optional and added for extra creaminess. You can omit it or substitute with Greek yogurt for a lighter version.