Skinny Mexican Street Corn is a skinny version of a restaurant favorite! A great Spring-time side dish!
One of my favorite and most popular recipes on the side is my Skinny Mexican Grilled Corn. Its delicious, flavorful, and surprisingly healthy(er)! It’s not quite warm enough to bust out the grill, but that doesn’t mean we can’t enjoy a favorite recipe year round! Making a street corn version of that recipe was easy, and I might even like it better! Shh. Don’t tell anyone. But it’s SO addicting. And I love anything that can double as a side dish and as a dip. Win win! I wanted to give this an extra kick, so I added in some wing sauce and included the jalapeno seeds. If you’re not a fan of the spice, you can leave those two things out. It’s just as good mild as it is hot! Maybe a tad more boring, but I won’t judge!
I got this idea when we ate at one of my favorite STL restaurants, Mission Taco. They’re known for their Mexican Street Corn. I’m not sure of their recipe, and I’m not claiming that this is as good (It’s VERY close!), but I do love this recipe. And I think it may just be quite a bit skinnier. Win win again!
- 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)
- Prepare corn according to package instructions.
- 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.
- Take corn off of heat and toss with all other ingredients.
- Serve as side dish or as a dip with tortilla chips!
- Serve immediately and refrigerate remainder for up to 3-5 days.