Healthy Mexican Street Corn Salad

Healthy Mexican Street Corn Salad made with sweet corn, mayo, jalapenos, Cotija cheese, and lime juice is packed with tons of flavor and tastes like the traditional Mexican street food but lightened up. Jump to Recipe


Healthy Mexican Street Corn Salad tastes just like the traditional street food but in an easy to eat, healthier salad that makes the perfect side dish or snack.

If you have never had Mexican street corn before, you are missing out. It is basically boiled or roasted corn on the cob that is smothered in mayo, cheese, chili powder, and lime juice. It may sound strange and I was incredibly skeptical, but I have been obsessed since my first bite. It is the best combination of sweet, smoky, spicy, and tangy. Your taste buds will thank you.

Healthy Mexican Street Corn on a bowl with a green napkin.

The cousin to Mexican Elote is Esquites, which is basically the same thing but the corn has been cut off the cob. Personally, I prefer this option since it so much easier to eat and less messy than the cob version. It's served in a little cup and can be found all over Mexico at street stands, especially at night.

This Healthy Mexican Street Corn Salad is inspired by those delicious street bites. It takes all the same ingredients and combines them in the perfect salad. I added some jalapeno and cilantro as well for color. I also toned back the chili powder since my kids would be eating it as well, but you could definitely kick it up with extra jalapeno or chili powder.

The other great thing about this recipe is that fact that it is just 100 calories and 1 Weight Watchers Freestyle SmartPoints. Since corn is one of the new zero point foods on Weight Watchers, it makes it a great option for building Mexican style side dishes. Mexican has always been a favorite of mine, but with corn and beans being zero points, I find myself eating it more often.

Weight Watchers Mexican Street Corn Salad on a wooden background.

A few notes about this Healthy Mexican Street Corn Salad

  • You can use fresh, canned, or frozen corn. Personally, I find frozen corn has the best flavor unless it is the peak of corn season. Make sure to saute it in butter so that the sweetness has a chance to come through.
  • Cotija cheese is a Mexican cheese that has a similar taste to feta. If you can't find it, you could use feta or Parmesan cheese in the recipe.
  • The spice level is really up to you. You can kick up the heat with extra chili powder or jalapenos or tone it way down by just using a touch of paprika.

Ways to serve Mexican Corn Salad

Although this dish can be served as a simple salad or side dish, there are also some fun ways you can mix it up to make it more of a meal.

  • Lettuce wraps: Grab some butter lettuce and use this Mexican corn as a filling. I like to create some extra condiments for the lettuce wraps including black beans, cooked protein, or chopped carrots.
  • Quesadillas: Adding this to a quesadilla with some melted cheese creates something magical. It becomes like a hot corn dip combined with melted cheese. It's delicious. Trust me.
  • Make it an entree salad: Grab a big bowl of greens, slice some tomatoes, add a big serving of this corn salad, and top with chicken, shrimp, tofu, or black beans.
  • Tacos: This also makes a pretty delicious cold taco filling. Heat up some corn tortillas, add the corn salad, and top with shredded cabbage.
  • Meal prep grain bowls: This hearty salad holds up well in the fridge making if great for meal prep. Add some fresh greens to a glass jar or container. Layer in some cooked brown rice or quinoa. Top with the Mexican corn salad and some chopped cherry tomatoes. Pack for lunches all week.

Looking for more healthy Mexican recipes?

The Recipe
Healthy Mexican corn salad in a bowl with cilantro, corn, cheese, and jalapenos.

Healthy Mexican Street Corn Salad

  • Print Recipe
  • Download PDF


  • 4 cups corn (fresh, frozen, or canned)
  • 1 tbsp olive oil
  • 2 tbsp reduced fat mayonnaise
  • 2 tbsp nonfat Greek yogurt (or more mayo)
  • 1 U lime (juice only)
  • 1 U clove garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup Cotija cheese
  • 1 U jalapeno, seeded and diced
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points


(Hide Photos)

Heat the olive oil in a skillet over high heat. Add the corn and cook for about 3-5 minutes, stirring occasionally until it becomes lightly charred and browned on the edges. Remove from heat and set aside. This may take a bit longer for canned or frozen corn.


In a large bowl, whisk together the mayo, Greek yogurt, lime juice, garlic, chili powder, smoked paprika, salt, and pepper. Stir in corn, Cotija cheese, and cilantro. Gently mix until evenly incorporated. Taste and adjust if needed.


Cover and refrigerate until chilled. Just before serving, garnish with a sprinkle of smoked paprika.

Nutritional Facts
Serving Size: 1/2 cup
Amount Per Serving
Calories 164
Calories from Fat 74
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 10mg
Sodium 196mg
Total Carbohydrate 21g
Dietary Fiber 2g
Sugars 7g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

1 Comment
On Healthy Mexican Street Corn Salad
user image
user image
July 30, 2019 - 16:52
Add a Rating:
Loved this. Halved the recipe, except I used a whole jalapeño and a whole garlic clove (and actually think I may add a touch of cayenne next time!). Also used feta, because I’m in Canada and cotija cheese is tragically not carried at my local grocery store. Can’t wait to make it again!
Instagram Icon
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.