🌽 Healthy Mexican Street Corn Recipe
This recipe is a healthier and lighter version of the classic Grilled Mexican Street corn loaded with a light creamy chili lime sauce, low-fat feta cheese, cilantro and crushed red pepper (ingredients that are easy to find.) It's a delicious summer recipe that not only takes corn on the cob to an entirely new level, it's Weight Watchers friendly, gluten-free, fast and easy to make!
Servings 6 corn cobs
Calories 150kcal
Ingredients
- 6 medium ears sweet corn husks removed
Sauce
- ½ cup fat-free sour cream
- ¼ cup light or fat-free mayonnaise * I use Hellman's ½ the fat
- 1 teaspoon garlic minced
- ¼ teaspoon chili powder to taste
- ¾ teaspoon salt
- 1 teaspoon lime zest from one lime
- 1 tablespoon fresh lime juice from one lime
Topping
- ½ cup fat-free feta cheese crumbled
- ½ cup chopped fresh cilantro
- 1 teaspoon Crushed red pepper
Garnish
- 6 Lime wedges
- 1.5 tablespoon light Parmesan cheese (optional)
Instructions
- Heat outdoor grill to 400 degrees F (205 degrees C). Clean the grates once it has heated. Add a little cooking oil to grill.
Sauce
- 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.½ cup fat-free sour cream, ¼ cup light or fat-free mayonnaise, 1 teaspoon garlic, ¼ teaspoon chili powder, ¾ teaspoon salt, 1 teaspoon lime zest, 1 tablespoon fresh lime juice
Grilling
- 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.6 medium ears sweet corn
- Using a bbq or pastry brush, coat each ear of corn with the sour cream mixture.
Toppings
- Sprinkle with crumbled feta cheese. Sprinkle with crushed red pepper and cilantro.½ cup fat-free feta cheese, 1 teaspoon Crushed red pepper, ½ cup chopped fresh cilantro
Garnish
- Serve with lime wedges and parmesa cheese (optional).6 Lime wedges, 1.5 tablespoon light Parmesan cheese (optional)
Notes
Expert Tips:
- Char = flavor: Don’t be afraid of a little blackening! The slight charring from the grill adds a smoky depth that balances the creamy and tangy topping.
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- Warm sauce = better coating: Let the sauce sit out at room temperature while the corn grills. A slightly warmer sauce spreads more easily and evenly than one straight from the fridge.
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- Double the sauce for dipping: If serving for a party or BBQ, consider doubling the sauce so guests can use it as a dip or drizzle more on themselves.
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- Fresh lime juice is key: Bottled lime juice lacks the brightness and complexity of fresh. The zest and juice combo in your recipe gives the sauce its signature pop—don’t skip the zest!
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- Don’t skip the salt in the sauce: Even though feta adds saltiness, the sauce needs its own seasoning for balance. Always taste and adjust before brushing it on.
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- Grill in batches if needed: If doubling or tripling the recipe, grill in batches and keep finished corn warm in a 200°F oven while preparing the rest.
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- Serve immediately for best texture: The contrast of hot corn and cool, creamy sauce is part of the appeal. Serve right after assembling to preserve this texture and prevent sogginess.
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- Customize spice level: To make it milder, reduce or omit the chili powder and crushed red pepper. For spicier corn, add cayenne, chipotle powder (or chipotle sauce to the sauce), or even Tajín seasoning.
Nutrition
Serving: 1cob | Calories: 150kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 451mg | Potassium: 289mg | Fiber: 2g | Sugar: 7g | Vitamin A: 483IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg
