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 and only 2 WW points on the blue plan.
Course Side Dish
Keyword corn, elote, grilled, mexican
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Terri Gilson
6medium ears sweet cornhusks removed
½cuplight or fat-free sour cream
¼cuplight or fat-free mayonnaise* I use Hellman's ½ the fat
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.
makes 12 cups
Healthy and Light Grilled Mexican Street Corn
Amount Per Serving
Calories 150Calories from Fat 54
% Daily Value*
Saturated Fat 2g13%
Vitamin A 483IU10%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.