Mexican · high-protein · gluten-free · vegetarian · street-food · quick
Cottage Cheese Elote Bowl
Charred corn tossed with a whipped cottage cheese dressing, lime, chili and crumbled cheese for a protein-heavy take on street corn.
22 min totalEasyby Kevin
Per serving
26gprotein
35gcarbs
17gfat
290cal
vitamin B12 · calcium · vitamin A · folate
NutritionFull nutrition · per serving▸
% Daily Value
Calories29014%
Protein26 g52%
Total carbohydrate35 g13%
Fat17 g22%
Vitamins & minerals
Fiber4.4 g16%
Total sugars13.9 g
Sodium1600 mg70%
Vitamin A198 mcg22%
Vitamin C9 mg10%
Vitamin E1 mg9%
Vitamin B121 mcg30%
Folate85 mcg21%
Calcium346 mg27%
Iron1 mg7%
Magnesium48 mg11%
Potassium527 mg11%
Zinc2 mg20%
Deterministic from USDA FoodData Central. % Daily Value based on a 2,000-calorie diet.
Ingredients
- garlic · one small clove2 cloves
- green onion · thinly sliced1 green onion
- fresh cilantro · chopped1 small bunch
- unsalted butter · for charring2 1/2 tsp
- cottage cheese · full fat or 2 percent1 1/3 cups
- canned corn · fresh or thawed frozen2 cups
- salt · to taste1/4 tsp
- smoked paprika1/2 tsp
- chili powder · plus more to finish1 1/4 tsp
- lime juice · fresh1 lime
- cotija cheese · crumbled, feta works too2 oz
Steps
- 1Blend {{cottage cheese}} with {{lime juice}}, {{garlic}}, {{chili powder}} and {{smoked paprika}} until smooth and pourable. Scrape down the sides once and blend again.
- 2Pat {{corn kernels}} dry with a towel so they char instead of steam.
- 3Melt {{butter}} in a heavy skillet over high heat, add the corn in a single layer and leave it undisturbed until the underside blisters, then stir and repeat until deeply spotted.
- 4Pull the pan off the heat, season the corn with {{salt}} and let it cool for a minute so the dressing does not break.
- 5Fold the warm corn into the dressing, then top with {{cotija cheese}}, {{cilantro}} and {{green onion}}. Serve with extra chili dusted over the top.