This Skinny Mexican Street Corn Salad is over the top delicious! It’s exploding with flavors! A perfect addition for parties, potlucks, or a side dish to any meal! This is a dish that will be a hit at your outdoor barbecue or picnic!

Makes 5 (1 cup) servings

What is Mexican Street Corn?

Mexican Street Corn in also known as Elote. Elote translates from Spanish into corn cob and in the United States and is known as a Mexican style street corn that has been charred and coated with a creamy mayo, spices, cilantro,  chili powder, lime juice, and a sprinkle of cheese on top. 

What ingredients do I need to make this Skinny Mexican Street Corn Salad?

• Corn kernels : about 6 ears, cut from the cob. You can also use canned corn or frozen. If using frozen, you won’t need to thaw it out.
• Olive oil: to cook and char the corn
• Non fat plain or Greek yogurt: for the dressing I use a combination of Kraft light mayo along with a bit of non fat plain or Greek yogurt to keep the points low. The Kraft light mayo is only 1 Smart Point for 1 tablespoon and has the best flavor!
• Light Kraft Mayo: for creaminess and flavor.
• Limes: you will use the juice for the dressing and wedges for garnish.
• Red onion: finely diced.
• Cotija or queso fresco: either one of these works great crumbled.
• Chili powder: gives it a nice flavor kick. I love using the Chile lime seasoning from Trader Joes. 
• Jalapeño: seeded and finely diced (optional) 
• Salt and pepper: for taste.
• Cilantro: for garnish. 

How do I make this Skinny Mexican Street Corn Salad?

Using a sharp knife, cut the corn off the cob.  

If you wanted you can also use canned corn or frozen. If using frozen, you don’t need to thaw it out.

In a large skillet heat 1 tsp olive oil over high heat.

Cook the corn kernels for about 5-7 minutes or until the corn starts to char-this give it the nice roasted flavor & color. 

Remove the corn from the heat and let it cool for about 5 minutes.

Meanwhile, combine, non fat plain yogurt, light mayo, salt, pepper, chili powder, jalapeño, onions, and lime juice into a large mixing bowl.

Mix until well combined.

Fold in cooked corn kernels and continue mixing until corn is well covered.

Top with cotija or queso fresco.

Garnish with lime wedges and chopped cilantro, if desired.

Store in an airtight container in the fridge for 3-5 days. 

 

Ingredients:

• 4 cups corn kernels (about 6 ears, cut from the cob)
• 1 tsp olive oil 
• 2 Tbsp non fat plain or Greek yogurt 
• 2 Tbsp light Kraft Mayo
• 1 Tbsp lime juice
• 1 small red onion, finely diced
• 2 Tbsp or 1 oz. cotija or queso fresco, crumbled
• 1 tsp chili powder 
• 1 jalapeño,seeded and finely diced (optional) 
• Salt and pepper, for taste
• Cilantro for garnish 
• Lime wedges for garnish

Directions:

• Using a sharp knife, cut the corn off the cob.  You can also use canned corn or frozen. If using frozen, you don’t need to thaw it out.
• In a large skillet heat 1 tsp olive oil over high heat. Cook the corn kernels for about 5-7 minutes or until the corn starts to char-this give it the nice roasted flavor & color. 
• Remove the corn from the heat and let it cool for about 5 minutes.
• Meanwhile, combine, non fat plain yogurt, light mayo, salt, pepper, chili powder, jalapeño, onions, and lime juice into a large mixing bowl. Mix until well combined.
• Fold in cooked corn kernels and continue mixing until corn is well covered. Sprinkle with cotija or queso fresco.
• Garnish with lime wedges and chopped cilantro, if desired.
• Store in an airtight container in the fridge for 3-5 days.

Makes 5 (1 cup) servings

1 Point® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.