If you only make corn on the cob once this summer, let it be this recipe! This Healthy Mexican Street Corn takes corn on the cob to an entirely new level of deliciousness!
Grilling is one of my favorite ways to cook corn in the summer, especially when it's smothered with delicious toppings like creamy chili lime sauce, feta cheese, cilantro and red pepper flakes! It's not only healthy, it's gluten-free, fast and easy to make. But the best part is that it's Weight Watchers friendly at only 2 WW points on the blue plan. Yet, it's so loaded with flavor that no one would ever be able to tell it's WW friendly!
This is one of my favourite times of the year because it means fresh corn! And we are very fortunate to have easy access to Taber corn here in Calgary! Taber, Alberta is known as the Corn Capital of Canada and it's famous for its corn because of the ample sunshine the area receives. The sun warms the soil around the crop during the day, then the cool Alberta nights bring out the natural sugars in this corn, resulting in a sweet, crisp cob! In fact, Taber corn is so sought after (with a price tag to match) that vendors selling knock-offs at roadside stands trying to pass off 'other corn' as Taber corn on unsuspecting buyers.
I love corn on the cob, so I'm actually happy to have fresh corn at all. But since discovering this Mexican style grilled corn, I honestly don't think I can go back plain old corn on the cob. And since I've come up with a healthier, lighter and WW friendly version of it, I don't have to! Mexican Grilled corn is an easy and fun way to enjoy the short summer corn season.
Your typical Mexican Corn on the cob uses Cotija cheese, which has 35.7 g of fat and 446 calories! I wanted to make it lighter and healthier so I opted to use light feta cheese, which has only 8.2 g of fat and 250 calories for the exact same amount. Authentic Mexican corn on the cob also uses crema, which is similar to sour cream but a little runnier and sweeter and also a little higher in fat and calories. I use low-fat mayonnaise and non-fat sour cream to lighten it up even further. The light feta gives it a nice salty zing, the crushed red peppers give it a spicy bite and the fresh lime and cilantro take it to that next level fresh summer taste!
Elote is what this corn on the cob is known as in Mexico. It's sold by street vendors and at festivals. And this loaded grilled corn on the cob is completely irresistible - I'm officially addicted to it. No wonder it's such a popular Mexican street food! In fact, I'll be making it again this week.
This corn recipe is also perfect for your Cinco de Mayo celebrations as a party snack or side and pairs well with so many recipes! Personally, I grill all year 'round (seriously, I shovel a path through the snow to get to the BBQ, ) but if you don't, you can easily grill this corn in the oven. And as a summer grilled side, it goes perfectly with a simple BBQ pork, like this Marinated Grilled Maple Lemon Pork.
And if you're looking for additional recipes for your Cinco de Mayo celebration, check out the recipes under the recipe card!
So if you're hoping to take advantage of the fresh corn this season, then you’ll definitely want to try this Healthy Grilled Mexican Street Corn Recipe!
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📋 Healthy Mexican Street Corn Recipe
- 6 medium ears sweet corn husks removed
- ½ cup light or fat-free sour cream
- ¼ cup light or fat-free mayonnaise * I use Hellman's ½ the fat
- 1 tsp garlic minced
- ¼ tsp chili powder to taste
- ¾ tsp salt
- 1 teaspoon lime zest from one lime
- 1 tablespoon lime juice from one lime
- ½ cup light feta cheese crumbled * I use Saputo
- ½ cup chopped fresh cilantro
- 1 tsp Crushed red pepper
- 6 Lime wedges
- 1.5 tbsp light Parmesan cheese (optional)
- Heat grill to 400F. Clean the grates once it has heated. Add a little cooking oil to grill.
- Whisk together the sauce: In a bowl, whisk together the sour cream, mayonnaise, garlic, salt chili powder, lime zest and lime juice. Add more salt to taste, if desired. Set aside.
- Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3-5 minutes or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
- Using a bbq or pastry brush, coat each ear of corn with the sour cream mixture.
- Sprinkle with crumbled feta cheese. Sprinkle with crushed red pepper and cilantro.
- Serve with lime wedges.