How to Make Healthy Mexican Street Corn
This corn is broiled instead of grilled and lightly coated with a small amount of butter. The seasoning is a delicious homemade blend without any added ingredients or fillers. We use a low-fat sour cream and mayonnaise to lower the calorie count, yet this recipe still tastes totally scrumptious.
Mexican street corn is commonly served with Cojita cheese, which is a crumbly, salty cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common substitute.
Ingredients Needed for Mexican Street Corn:
- 6 large ears of corn
- unsalted butter
- low fat sour cream
- low fat mayonnaise
- fresh cilantro
- taco seasoning
- Cojita cheese or Feta cheese
- Smoked paprika
Homemade Taco Seasoning:
- chili powder
- ground cumin
- ground coriander
- garlic powder
- smoked paprika
- ground black pepper
- ground white pepper
- cayenne pepper
- salt
How to Make Mexican Street Corn:
Step 1. Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
Step 2. Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush lightly with the melted butter on all sides.
Step 3. Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
Step 4. While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
Step 5. Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
Step 6. Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!
Try this Delicious Side Dish of Mexican Street Corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- 6 large ears of corn
- 2 tablespoons unsalted butter, melted
- 1/2 cup low fat sour cream
- 1/2 cup lite mayonnaise
- 3 tablespoons fresh cilantro, chopped, divided
- 1 tablespoon taco seasoning (See Above)
- 1/4 cup Cojita cheese, crumbled Or Crumbled Feta Cheese
- 2 teaspoons ground chipotle or smoked paprika
- salt and black pepper, to taste to taste
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Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
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Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush lightly with the melted butter on all sides.
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Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred.
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Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again.
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Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
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While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
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Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
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Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference.
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Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!
Feta cheese makes a nice substitution for Cojita cheese. Feta cheese is one cheese that is lower in fat content.
Don’t slather on too much of the cream mixture. Use a light coating and then sprinkle with cheese.
What to Serve with Yummy Mexican Street Corn
There are so many flavors going on with this corn recipe that it goes well with many of your chicken, beef or fish entrees. We would serve boiled red potatoes and a nice white fish like cParmesan Crusted Cod or Caprese Chicken Thighs or yummy Bisquick Fried Chicken.
Notes:
Substitute the Cheese: Mexican street corn is commonly served with Cojita cheese, which is a crumbly, salty cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common substitute.
Note: Mexican street corn is often slathered in a delicious mixture of seasoned Mexican crema and mayonnaise. This mixture can also be used sparingly, as shown here, for a great pop of flavor without all the extra calories and added fat. If you can’t find Mexican crema locally, low-fat sour cream can be used as a substitute.
Save the Taco Seasoning: If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to use later. Excess seasoning can be stored in an airtight container for several months.
Where to Buy Corn on the Cob
Whenever possible, support your local Farmer’s Market for fresh and delicious corn on the cob.
You will Love Some of Our Other Recipes:
Mexican Street Rice with Corn
Chicken and Corn Soup
Fire Roasted Corn for Corn Salad
White Rice with Corn
