This salad is bold, creamy, and packed with flavor. It’s inspired by classic Mexican street corn (elote), but we’re turning it into a protein-packed, no-fuss cottage cheese salad.
It’s perfect when you want something that feels indulgent but is actually good for you.
You get the sweetness from the corn, the tang from lime and cheese, and a little heat from chili powder. It’s a total win.
Why I Love This Recipe
I first made this on a hot day when I didn’t want to turn on the oven. I had a can of corn, some cottage cheese, and leftover cotija from taco night—and it just came together. It’s now one of my favorites because it hits all the right notes.
- Creamy, salty, sweet, and tangy in every bite
- No cooking needed if you use canned or frozen corn
- Super fast to make
- It’s full of protein
- Great on its own or as a side dish
Servings: 2
Prep Time: 10 minutes
Cook Time (if charring corn): 5 minutes
What You’ll Need
- 1 cup corn (fresh, canned, or frozen)
- ½ cup small curd cottage cheese
- 2 tablespoons mayo
- Juice of ½ lime
- ¼ teaspoon chili powder
- 2 tablespoons crumbled cotija cheese
- 1 tablespoon finely chopped onion
- 1 tablespoon chopped cilantro
- Salt and ground pepper to taste
- Optional: extra chili powder and lime wedges for serving
Pro Tips
- Use fire-roasted corn for a smoky flavor
- If using frozen corn, thaw it first and pat it dry
- Don’t skip the lime juice—it balances the richness
- Add a pinch of smoked paprika for depth
- Chill before serving for the best flavor
Tools You’ll Need
- Medium mixing bowl
- Spoon for mixing
- Knife + cutting board
- Skillet (only if charring corn)
- Citrus squeezer (optional)
Substitutions & Variations
- Swap cotija with feta if that’s what you have
- Use Greek yogurt instead of mayo for a lighter version
- Add diced jalapeño for extra heat
- Stir in some black beans for a heartier salad
- Try red onion for a slightly sweeter bite
Make Ahead Tips
- Mix everything but the lime juice and cilantro ahead of time
- Add those right before serving to keep it fresh
Mexican Street Corn Cottage Cheese Salad Recipe
Step 1: (Optional) Char the corn
Add 1 cup of corn to a dry skillet over medium-high heat. Cook for 4–5 minutes until some pieces are lightly charred. Let cool.
Step 2: Chop the fresh ingredients
Finely chop 1 tablespoon of onion and 1 tablespoon of fresh cilantro.
Step 3: Combine the base
In a medium mixing bowl, add the 1 cup corn (charred or plain), ½ cup small curd cottage cheese, and 2 tablespoons mayo.
Step 4: Add seasoning and extras
Add juice of ½ lime, ¼ teaspoon chili powder, 1 tablespoon chopped onion, salt, and ground pepper to taste.
Step 5: Mix it up
Stir everything together until evenly combined into a creamy salad.
Step 6: Finish and garnish
Top with 2 tablespoons crumbled cotija cheese, chopped cilantro, and extra chili powder if you like. Serve with lime wedge.
Leftovers & Storage
- Store in a sealed container in the fridge for up to 2 days
- Stir before serving again—liquid might separate slightly
- Not freezer-friendly
Macros (per serving, serves 2)
- Calories: ~210
- Protein: 14g
- Fat: 13g
- Carbs: 10g
Macros may vary based on exact ingredients used
Why This Recipe Works (Quick Science)
The cottage cheese gives you a creamy, high-protein base without needing too much mayo. Corn adds sweetness and texture, while lime juice gives it brightness. Cotija brings the salty punch that balances it all. Chili powder adds flavor without making it too spicy.
Common Mistakes
- Not drying the corn: Especially if using frozen—wet corn makes the salad watery
- Overmixing: Can break down the corn and make it mushy
- Too much lime: A little goes a long way; too much can overpower the other flavors
- Skipping the seasoning: Salt and chili powder bring it to life
What to Serve With
- Tacos or quesadillas
- Grilled chicken or steak
- On top of tostadas
- As a dip with tortilla chips
- With avocado slices on the side
FAQ
Can I make this without mayo?
Yes! Greek yogurt works great or just use more cottage cheese.
Is it spicy?
Not really—just a tiny kick from the chili powder. Add more if you want heat.
Can I use canned corn?
Absolutely. Just drain it well before using.
Final Thoughts
This Mexican Street Corn Cottage Cheese Salad is one of those recipes that’s quick, creamy, and totally craveable. You’ll want to make it again as soon as you finish it. Try it once, and don’t be surprised if it becomes your new favorite lunch or side dish. Let me know how yours turns out—I’d love to hear your twist on it!