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This Cottage Cheese Mexican Street Corn Salad recipe is uses cottage cheese for added protein. It’s a knockout side dish!
1 Tablespoon olive oil
1 – 12oz. bag of frozen corn (fire-roasted is best!)
1 jalapeno, diced and seeds removed
1/4 cup red onion, diced
1/4 cup cilantro, chopped
For the Sauce
1/2 cup of blended cottage cheese
1/2 cup of shredded parmesan cheese
1/4 cup of crumbled cojita cheese
2 T sour cream
3-4 Tablespoons fresh lime juice
1/4 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Heat olive oil in a sauté pan on medium heat and add corn. Cook until heated throughout, approximately 7-10 minutes. Set aside in a large bowl.
Add jalapeño, red onion, cilantro to the bowl with the corn and mix well.
In a separate bowl, combine blended cottage cheese, parmesan cheese, cojita cheese, sour cream, lime juice and spices.
Pour dressing over corn and stir together until everything is coated.
Fresh or frozen corn is fine to use with this recipe.