Description
A bright, creamy twist on classic Mexican-style elote with sweet corn, tangy lime, and fresh cilantro, perfect for a light lunch or summer side dish.
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1 cup cottage cheese
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional: cotija cheese for topping
Instructions
- If using fresh corn, slice kernels off the cob. If using frozen corn, thaw and drain it well. Dice the red onion and chop the cilantro. Juice the lime and have cottage cheese measured and ready.
- In a large bowl, add the corn kernels, cottage cheese, diced red onion, and chopped cilantro. Pour in the lime juice and sprinkle the chili powder over the top. Season with a little salt and pepper.
- This salad works without cooking, but for more flavor you can heat a skillet over medium-high heat, add a small drizzle of oil, and cook the corn for 3–5 minutes until it gets a few browned spots. Let the hot corn cool slightly before adding it to the cottage cheese mixture if you want a warm variation.
- Stir everything gently until well combined. Taste and adjust salt, pepper, or lime. Chill for 10–15 minutes if you prefer it cold. Serve with crumbled cotija on top if using.
Notes
Refrigerate in an airtight container for up to 3 days. Best eaten within 24–48 hours for peak texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking (optional charring)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 7g
- Sodium: 300mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg