Snack

Cottage Cheese Pot with Sweetcorn and Jalapeño

Name: Cottage Cheese Pot with Sweetcorn and Jalapeño
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 180 g Cottage cheese; 50 g Sweetcorn, tinned and drained; 20 g Pickled jalapeños; 15 g Spring onion; A squeeze Lime juice; A few leaves, chopped Fresh coriander; To taste Black pepper

Cottage cheese stirred with sweetcorn, pickled jalapeños, spring onion and lime, in a pot for the fridge. 22 g of protein for 235 kcal.

Calories: 235kcal
Protein: 22g
Fat: 9g
Carbs: 17g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cottage cheese180 g
Sweetcorn, tinned and drained50 g
Drained weight.
Pickled jalapeños20 g
Spring onion15 g
Lime juiceA squeeze
Fresh corianderA few leaves, chopped
Black pepperTo taste

Method

Drain the sweetcorn and pat it dry on kitchen paper.
Chop the jalapeños and slice the spring onion finely.
Stir everything through the cottage cheese with the lime, coriander and pepper. Keep it in a lidded pot; it is better after an hour in the fridge.

Worth knowing

Sweetcorn is most of the carbohydrate here. Leave it out and the pot drops by about 50 kcal but loses the sweetness the jalapeño wants.
Pickled jalapeños from a jar keep for months and are 25 kcal per 100 g. Fresh chilli works too, with less of the vinegar sharpness.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.