Cottage Cheese Mexican Corn Salad
This Cottage Cheese Mexican Street Corn Salad recipe is uses cottage cheese for added protein. It’s a great high protein side dish for the super bowl, girls night, or a cookout!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
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 whipped 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
Instructions
-
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 whipped cottage cheese, parmesan cheese, cojita cheese, sour cream, lime juice and spices.
-
Pour dressing over corn and stir together until everything is coated.
- Garnish with extra cotija cheese, a squeeze of fresh lime juice, and a dash of cilantro.
Notes
*Fresh or frozen corn is fine to use with this recipe.
**How to make whipped cottage cheese: we’ve found that a food processor works best. It’s the most effective way to get a smooth, silky texture. Buzz the processor for a few seconds, scrape down the sides of the processor bowl, and repeat until no more curds remain.
Nutrition
- Serving Size: 1
- Calories: 232
- Protein: 6 g
