Fresh, smoky, creamy, and a little spicy. Perfect for summer lunches or BBQ sides.
🌟 Why I Love This Recipe
Okay, real talk—this salad has been on repeat at my house all summer long.
I first made it after a backyard BBQ when I had leftover grilled corn and didn’t want to waste it.
Tossed a few things together… and WOW.
It’s creamy, fresh, and has just the right smoky kick.
Plus, it’s loaded with good stuff.
I love how it feels indulgent but is actually super nourishing.
Here’s why it’s a keeper:
- The cottage cheese makes it creamy without mayo.
- Grilled corn adds a smoky, sweet crunch.
- Avocado brings that buttery texture we all love.
- Cherry tomatoes make it juicy and colorful.
- Smoked paprika = chef’s kiss smoky finish.
🍽️ Servings: 4
⏲️ Total Time: 20 minutes (plus 10 minutes to grill the corn)
🛒 What You’ll Need
Ingredients:
- 2 ears of corn, husked
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup full-fat cottage cheese
- ½ tsp smoked paprika
- 2 tbsp olive oil (for grilling)
- 1 tbsp lemon juice (freshly squeezed)
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
- 1 tbsp fresh cilantro or parsley, chopped (optional garnish)
🔥 Pro Tips
- Grill the corn until you get char marks but don’t overcook—sweet and smoky is what you want.
- Dice the avocado last to keep it from browning.
- Use high-quality cottage cheese for the creamiest texture.
- Smoked paprika makes the dish—don’t skip it!
- Serve right away for the freshest flavor and texture.
🛠️ Tools You’ll Need
- Grill pan or outdoor grill
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Wooden spoon or silicone spatula
- Small bowls for prepping ingredients
🔄 Substitutions & Variations
- Swap corn for grilled zucchini or bell peppers.
- Use feta or fresh mozzarella instead of cottage cheese.
- Add black beans for extra protein.
- Swap lemon juice for lime for a zestier vibe.
- Sprinkle red pepper flakes if you like extra heat.
⏳ Make-Ahead Tips
- Grill the corn and store in an airtight container for up to 2 days.
- Prep the tomatoes and lemon juice ahead.
- Wait to dice the avocado and mix everything together until right before serving.
🧑🍳 How to Make Grilled Corn & Avocado Cottage Cheese Salad
✅ Step 1: Grill the Corn
Brush the corn with olive oil and grill over medium-high heat, turning occasionally, until lightly charred on all sides, about 8–10 minutes. Let cool slightly.
✅ Step 2: Cut the Corn Off the Cob
Once cool enough to handle, stand the corn upright and carefully slice off the kernels using a sharp chef’s knife.
✅ Step 3: Prep the Veggies
Dice the avocado and halve the cherry tomatoes.
✅ Step 4: Mix the Salad Base
In a large mixing bowl, combine the grilled corn kernels, diced avocado, and halved cherry tomatoes. Gently stir.
✅ Step 5: Add Cottage Cheese & Seasoning
Add the cottage cheese, smoked paprika, lemon juice, salt, and pepper. Gently fold until combined and creamy.
✅ Step 6: Garnish & Serve
Top with chopped cilantro or parsley and serve immediately.
🧊 Leftovers & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- The avocado may brown a little, but it’ll still taste great.
- Stir gently before serving leftovers.
🔬 Why This Recipe Works (Quick Science)
- Grilling caramelizes the corn’s natural sugars, adding sweet and smoky notes.
- The fat in avocado and cottage cheese balances the acidity of the lemon juice.
- Smoked paprika adds depth without heat.
- Mixing fresh veggies with dairy gives a creamy-meets-crunchy bite every time.
⚠️ Common Mistakes
- Over-grilling the corn: it’ll dry out instead of staying juicy.
- Using underripe avocado: it won’t be creamy enough.
- Stirring too roughly: can break up the avocado and make the salad mushy.
- Forgetting to season: salt, pepper, and lemon juice bring all the flavors together.
🍽️ What to Serve With
- Grilled chicken, salmon, or shrimp
- Toasted sourdough bread
- Tortilla chips (yep, scoop it like a dip!)
- A crisp white wine or iced tea
❓ FAQ
Q: Can I use frozen corn?
A: Yes, thaw it first and sauté until lightly browned—won’t be quite as smoky but still yummy.
Q: What kind of cottage cheese is best?
A: Full-fat small curd cottage cheese has the best creamy texture.
Q: Can I make this vegan?
A: Yup! Swap cottage cheese for a plant-based yogurt or soft vegan cheese like cashew ricotta.
Q: Will it get soggy?
A: It’s best fresh, but if you store it, the veggies might release some liquid. Just give it a gentle stir before serving.
🌟 Let’s Wrap This Up
If you’re looking for a fresh, easy, and seriously crave-worthy summer salad, this Grilled Corn & Avocado Cottage Cheese Salad is it. I hope it finds a spot in your meal rotation like it did in mine. When you make it, leave a comment below and let me know how it turned out—or ask any questions. Happy cooking!