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  • Writer's pictureThe Dietitian

Mexican Street Corn

I love fresh sweet corn right off of the cob, but when entertaining sometimes its best to prep ahead of time. This recipe is great to make before heading to the cabin or as a chip dip for a summer gathering. It is versatile as it can be used as a salsa on tacos, dished up as a side dish or eaten as a dip for chips.


Dressing: ½ cup plain nonfat yogurt

1 Tbsp lime juice

1 tsp honey

Pinch of paprika

Pinch of cumin

Mix all ingredients together and set aside.

Salad Dash of oil (I use extra virgin olive oil)

4 ears of corn, husked and kernels removed

1 clove of garlic, minced

2 Tbsp lime juice

Pinch of salt

1 cup black beans (Canned makes it easy)

1 red bell pepper, chopped

1 small red onion chopped a handful of fresh chopped cilantro (if you don’t like cilantro you can omit this)

½ cup of feta cheese

Heat oil in a pan over medium heat, add the garlic and corn. Cook corn/garlic down for about 15 minutes, being sure to stir frequently until the corn begins to blacken a little bit. Toss with lime juice and a pinch of salt. In a bowl combine the corn mixture, beans, pepper, onion, cilantro and cheese. Drizzle with the sauce and serve either warm or cold.

This recipe was adapted from the blog of Live Eat Learn

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