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Skinny Mexican Street Corn Salad

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

1-5 PersonalPoints™ per serving*  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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. 

Yield: 5

Skinny Mexican Street Corn Salad

Skinny Mexican Street Corn Salad

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!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes

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. skim 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

Instructions

    1. 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.
    2. 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. 
    3. Remove the corn from the heat and let it cool for about 5 minutes.
    4. 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.
    5. Fold in cooked corn kernels and continue mixing until corn is well covered. Sprinkle with cotija or queso fresco.
    6. Garnish with lime wedges and chopped cilantro, if desired.
    7. Store in an airtight container in the fridge for 3-5 days.

Makes 5 (1 cup) servings



Notes

Smartpoints: GREEN: 5 Smartpoints per serving BLUE/PURPLE: 1 Smartpoint per serving 

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Nutrition Information

Yield

5

Amount Per Serving Calories 159Total Fat 5gSaturated Fat 1gCarbohydrates 30gNet Carbohydrates 23gFiber 7gSugar 4gProtein 5g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

18 Best Skinny Mom Recipes Under 300 Calorie

Tuesday 15th of June 2021

[…] 14. Skinny Mexican Street Corn Salad […]

Amber

Tuesday 9th of March 2021

Hi! I’m a blue on WW. Is there a way to search for this recipe and input it?

Lindsay Kehl

Tuesday 9th of March 2021

HI Amber

You can input my recipes two ways in the ww app. You can use the quick add option-by adding the name of the recipe and the point value or you can create a recipe using the recipe builder-enter recipe name, ingredient and servings. Both of these options would be automatically saved in your ww app for future reference.

Thanks

Christine

Tuesday 25th of August 2020

Is this meant to be served hot or cold? I can't see the reviews written - how can I access them?

Lindsay Kehl

Tuesday 25th of August 2020

Hi Christine,

Thanks so much for reaching out. I like to serve this warm, but you could also serve it cold. There is no "right way." Just your preference.

PS.If there is no comments on a particular recipe that means they didn't leave a comment with their review.

Thanks so much!

Friday’s Fridge – Everyday Health

Wednesday 19th of August 2020

[…] Skinny Mexican Street Corn Salad […]

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