Skinny Mexican Street Corn

Skinny Mexican Street Corn is a skinny version of a restaurant favorite! A great Spring-time side dish! This is an awesome appetizer, side dish, or snack.

Skinny Mexican Street Corn, made with greek yogurt! This is SO DELICIOUS! | The Cookie RookieOne 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!

Skinny Mexican Street Corn, made with greek yogurt! This is SO DELICIOUS! | The Cookie Rookie Skinny Mexican Street Corn, made with greek yogurt! This is SO DELICIOUS! | The Cookie Rookie Skinny Mexican Street Corn, made with greek yogurt! This is SO DELICIOUS! | The Cookie Rookie Skinny Mexican Street Corn, made with greek yogurt! This is SO DELICIOUS! | The Cookie Rookie Skinny Mexican Street Corn, made with greek yogurt! This is SO DELICIOUS! | The Cookie Rookie Skinny Mexican Street Corn, made with greek yogurt! This is SO DELICIOUS! | The Cookie Rookie

I got the idea for Skinny Mexican Street Corn 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!

Enjoy!

5 from 1 vote
Skinny Mexican Street Corn
Author: Becky Hardin | The Cookie Rookie
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
  1. Prepare corn according to package instructions.
  2. 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.
  3. Take corn off of heat and toss with all other ingredients.
  4. Serve as side dish or as a dip with tortilla chips!
  5. Serve immediately and refrigerate remainder for up to 3-5 days.
  6. Enjoy!

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Comments

Angie
This looks great! Pinned it!
Dorothy at Shockingly Delicious
Looks ab fab! Truly wish that bowl o' corn was at my house now.
[email protected] Cooking on the Front Burner
What a great side dish! Love that it is lighter too.
Jeff
What a great side dish. I am always looking to add a new one to our grilling line up. Thanks Becky!
[email protected]
This looks like my kind of salad!!
Patricia @ Grab a Plate
Love the added wing sauce -- what a great addition! This is definitely a lovely springtime dish!
amanda @ fake ginger
Mmm, I love Mexican street corn! You've got me craving it now!
Laura @ Petite Allergy Treats
This just scream summer and grilling season! I can't wait to try this!
Diana
Look good, wouldLike try some
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