This Mexican Street Corn recipe is a healthy version of a restaurant favorite. I took the corn off the cob, switched out some ingredients (no mayo or sour cream), and kept the same delicious flavors to create this creamy, healthy Mexican-style corn salad. It makes an awesome appetizer, side dish, or snack!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in this Mexican Street Corn recipe
This creamy corn dish is so quick and easy to make, and it’s healthier than the traditional version. Just brown the corn in a skillet, mix it with all the ingredients to make a sort of corn salad, then eat!
- Corn: A frozen steam-in-bag corn works great for this recipe, but you could also use canned (just drain and rinse before adding it to the skillet).
- Plain Greek Yogurt: Use this healthy ingredient instead of mayo or sour cream to add a creamy element.
- Low Fat Feta Cheese: Feta crumbles add a delicious tangy flavor. Try cotija cheese as a substitute!
- Lime Juice: This adds a bright acidity to liven up the dish.
- Jalapeno: Remove the seeds for a little spice, keep them for extra spice, or skip all together if you don’t want any heat.
- Red Onion: These add a nice bite and some texture into the mix.
- Garlic: I used 2 cloves but use as much or as little as you like.
- Cilantro: I love fresh cilantro, but you can skip it if you don’t like it. You can use parsley or another herb too.
- Frank’s RedHot Sauce: This adds amazing flavor and heat. Leave it out if you don’t like spice. You could also use a homemade taco sauce instead.
Variations on this off the cob street corn
To make this Mexican street corn more traditional, skip the healthy swaps and use mayo or sour cream if you prefer.
If you want an elote-style corn, add an elote seasoning blend (mix together paprika, cumin, chili powder, brown sugar, and lime zest).
If you want a less spicy version, skip the hot sauce and jalapeños.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Also known as Elote, Mexican street corn is typically grilled then covered with mayonnaise or sour cream, cheese, lime, and chile powder.
Between the jalapeño and hot sauce, this dish is pretty spicy. But you can leave out either ingredient if you prefer.
If using frozen corn, it should be cooked/warmed first. If using canned corn, you can just heat it in the skillet as instructed.
How to Store Creamy Mexican Style Corn
Store leftovers in an airtight container and keep in the refrigerator up to 5 days. Serve cold, straight from the fridge.
What to Serve with Mexican Street Corn
This healthy Mexican street corn makes a great dip or side dish. Serve it with plenty of tortilla chips as an appetizer for Cinco de Mayo or taco night. Use it as a topping (like a salsa) with your favorite tacos. Or add it to a plate of chicken enchiladas, chimichangas, or cilantro lime chicken. And of course you’ll want to pair it with a skinny margarita.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Healthy Mexican Street Corn Dip
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 2 – 10 ounce bags steam fresh frozen corn
- 1 tablespoon olive oil
- juice from one lime about 2 tablespoons
- 1/2 cup plain greek yogurt
- 4 ounces low fat feta cheese
- 1 jalapeno pepper chopped (leave the seeds in for extra spice!)
- 2 tablespoons red onion chopped
- 2 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 2 tablespoons franks redhot sauce or your favorite wing sauce
Instructions
- Prepare corn according to package instructions.2 – 10 ounce bags steam fresh frozen corn
- Once corn is steamed/dethawed, heat in a large skillet on medium high heat with the olive oil. I cooked it for about 7-8 minutes until it was slightly browned.1 tablespoon olive oil
- Take corn off of heat and toss with all other ingredients.juice from one lime, 1/2 cup plain greek yogurt, 4 ounces low fat feta cheese, 1 jalapeno pepper, 2 tablespoons red onion, 2 cloves garlic, 1/2 cup fresh cilantro, 2 tablespoons franks redhot sauce
- Serve as side dish or as a dip with tortilla chips!
- Serve immediately and refrigerate remainder for up to 3-5 days.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
This was AMAZING!! As someone who loves spice and wants to give into the cravings… this hit the spot! made this for my grandparents and mother and some for my friends and they loved it too.
Can this be served warm as a side dish or is it best kept cold?
We usually serve it hot!
How many people would this recipe before
This recipe serves 4 generously!
I made this for a side dish for 4th of July. Excellent!!, so easy, and was gone in a flash! I’m not wild about feta, and couldn’t find Cotija, so used Queso Fresco. Very good! Can’t figure out why I’ve never tried Frank’s redhot sauce before, but loving it now! Will definitely make again, both as a side and as a dip!
Thanks for sharing, Chris!
I need to double the recipe. It was really good. Not exactly like the mexican corn I’ve had, but really good. It was gone before I thought to take a picture. You are right about the red hot sauce. Sometimes the chile powder leaves a harsh taste, not the hot sauce. It added that little extra that sent it over the top for me. Thanks for the great recipe.
Thanks for stopping by and sharing, Barbara!
Have made this numerous times….we use it as a side dish and it is amazing.
I’m glad you all love it so much!!
Excellent dip, easy to make and very tasty. thank you
You’re welcome! I’m so glad you love it!
Dumb question????????is the nutrition info per serving?
Love your recipes. Can’t wait for you book!
Thanks, Judy!