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 keyboard_arrow_down
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.
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.
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.
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- 14 oz frozen corn
- 1/2 tbsp butter
- 2 tbsp reduced fat mayonnaise
- 1 oz Cotija cheese
- 1/4 U jalapeno (seeded and finely diced)
- 1/4 cup cilantro (finely chopped)
- 1 U clove garlic (minced)
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1 U lime (juice)
- Salt and pepper to taste
Melt butter in a medium sized skillet over medium heat. Add in the corn, and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside.
In a large bowl, whisk together the mayo, cotija cheese, jalapeno, chili powder, smoked paprika, lime juice, and garlic. Stir in the corn and cilantro, and mix until evenly incorporated. Add salt and pepper, taste, and adjust as needed.
Cover and refrigerate until chilled. Just before serving, garnish with a sprinkle of smoked paprika.
* 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.
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