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!
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.
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.