Mexican street corn, or “elotes callejeros,” is a traditional Mexican dish featuring corn slathered with butter, mayonnaise, cheese, lime juice, and seasonings. While a delight to the senses, it’s not the healthiest snack on the market.

This Weight Watchers-friendly version uses Greek yogurt, a bit of whipped butter, and low-fat cottage cheese to achieve the richness and creamy texture this dish is known for with fewer points. It takes me back to Mexico every time I eat it!

Mexican Street Corn served with yogurt and cheese
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Why you should try Mexican Street Corn

Corn is one of the carbs I appreciate in the Weight Watchers plan because it has fiber, fills me up, and its flavor reminds me of many delicious foods like tortillas. The street version of Mexican Street Corn would be 100% off-limits in a healthy diet, but with this version, you can still enjoy it without consuming excess fat.

Unless you’re in Mexico, not many Mexican restaurants offer this dish, so making it at home is the best way to try it. And if you can control your WW points, even better.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4 servings

Serving Size: 1 ear of corn with toppings

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

Mexican Street Corn Ingredients
  • 4 ears of corn (elotes)
  • 1 cup dehydrated cottage cheese, low fat, rumbled (200 g)
  • ½ cup Greek yogurt, nonfat, plain (125 g)
  • 2 tablespoons light butter (28 g)
  • 1 tablespoon lime zest (from about 2 limes)
  • 2 tablespoons lime juice (30 ml)
  • 1 tablespoon taco seasoning (15 g)
  • 1 teaspoon salt (5 g)
  • 2 tablespoons fresh coriander, chopped (10 g)

Instructions

Boil the Corn in a skillet

1. Boil the Corn: Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil. Add the ears of corn to the boiling water, making sure they are fully submerged. Cover the pot and cook the corn for about 30 minutes, or until the kernels are tender.

Prepare the Yogurt Mixture in a small bowl

2. Prepare the Yogurt Mixture: While the corn is boiling, prepare the yogurt mixture. In a medium bowl, combine 1/2 cup of Greek yogurt with 2 tablespoons of light butter. Use a hand whisk to mix them thoroughly until the butter is well incorporated and the mixture is smooth.

3. Add 1 tablespoon of lime zest, 1 tablespoon coriander, 2 tablespoons of lime juice, and 1 tablespoon of taco seasoning to the yogurt mixture. Stir well to combine.

4. Place the bowl in the freezer for about 20 minutes to allow the mixture to firm up. This step is crucial for ensuring the mixture sticks to the corn later.

5. Prepare the Cottage Cheese: Preheat your oven to the lowest possible temperature (around 200°F or 95°C). Spread the cottage cheese evenly on a baking sheet lined with parchment paper.

Mexican Street Corn in backing tray

6. Place the baking sheet in the oven and let the cottage cheese dehydrate for about 1-2 hours, or until it becomes dry and crumbly. If you already have pre-dehydrated cottage cheese, you can skip this step. Once done, let it cool and then crumble it into small pieces.

7. Coat the Corn: After the corn is cooked, remove it from the pot and let it cool slightly until it is safe to handle. Take the yogurt mixture out of the freezer. Using a spatula or a brush, coat each ear of corn with a generous layer of the yogurt mixture. Make sure to cover all sides evenly.

Roll each coated ear of corn in the crumbled

8. Add the Cheese: Roll each coated ear of corn in the crumbled, dehydrated cottage cheese. Press lightly to ensure the cheese sticks to the yogurt mixture. Although it is not the traditional way, I usually roast my corn for about 5 minutes after covering it with cheese.

Mexican Street Corn served with yogurt and cheese

9. Garnish and Serve: Sprinkle fresh chopped cilantro over the top of each corn cob. Serve the corn immediately with an additional sprinkle of taco seasoning and a wedge of lime for extra flavor.

Variations and Substitutions

Once you’ve coated the corn, a world of options opens up. Some people crush nachos and roll the corn in them. Of course, I use dehydrated cottage cheese, but you can make this recipe with Parmesan cheese or any other cheese that can be grated. Corn and cheese (any kind) are always a winning combination.

You can also add other ingredients like chopped cilantro, diced onions, hot sauce, or chamoy. Some recipes include sour cream, green salsa, garlic powder, or even bacon for a richer flavor. Experimenting with these variations can elevate your Mexican Street Corn to new levels of deliciousness.

Tips and Tricks for Making Mexican Street Corn

1. Salt the Water: Add salt to the water for boiling the corn and don’t remove it until it’s tender, which takes about 30 minutes.

2. Cook Covered: Boil the corn covered to prevent it from drying out on top.

3. Grill After Adding Cheese: After applying the cheese, you can lightly grill or toast the corn for an unbeatable softness.

4. Spice it Up: If you like it spicy, go for Tabasco sauce or beyond.5.  Perfect Pairing: Lastly, though it might not be the best advice, this corn goes wonderfully with grilled meat and beers (maybe forget the beers—LOL).

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Mexican Street Corn

Servings: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Mexican Street Corn served with yogurt and cheese
Smoky, creamy, and packed with zesty Mexican flavor – this Mexican Street Corn recipe is the ultimate summer side dish. Learn the secrets to making this crowd-pleasing street food favorite.

Ingredients 

  • 4 ears of corn (elotes)
  • 1 cup dehydrated cottage cheese, low fat, rumbled (200 g)
  • ½ cup Greek yogurt, nonfat, plain (125 g)
  • 2 tablespoons light butter (28 g)
  • 1 tablespoon lime zest (from about 2 limes)
  • 2 tablespoons lime juice (30 ml)
  • 1 tablespoon taco seasoning (15 g)
  • 1 teaspoon salt (5 g)
  • 2 tablespoons fresh coriander, chopped (10 g)

Instructions 

  • Boil the Corn: Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil. Add the ears of corn to the boiling water, making sure they are fully submerged. Cover the pot and cook the corn for about 30 minutes, or until the kernels are tender.
  • Prepare the Yogurt Mixture: While the corn is boiling, prepare the yogurt mixture. In a medium bowl, combine 1/2 cup of Greek yogurt with 2 tablespoons of light butter. Use a hand whisk to mix them thoroughly until the butter is well incorporated and the mixture is smooth.
  • Add 1 tablespoon of lime zest, 1 tablespoon coriander, 2 tablespoons of lime juice, and 1 tablespoon of taco seasoning to the yogurt mixture. Stir well to combine.
  • Place the bowl in the freezer for about 20 minutes to allow the mixture to firm up. This step is crucial for ensuring the mixture sticks to the corn later.
  • Prepare the Cottage Cheese: Preheat your oven to the lowest possible temperature (around 200°F or 95°C). Spread the cottage cheese evenly on a baking sheet lined with parchment paper.
  • Place the baking sheet in the oven and let the cottage cheese dehydrate for about 1-2 hours, or until it becomes dry and crumbly. If you already have pre-dehydrated cottage cheese, you can skip this step. Once done, let it cool and then crumble it into small pieces.
  • Coat the Corn: After the corn is cooked, remove it from the pot and let it cool slightly until it is safe to handle. Take the yogurt mixture out of the freezer. Using a spatula or a brush, coat each ear of corn with a generous layer of the yogurt mixture. Make sure to cover all sides evenly.
  • Add the Cheese: Roll each coated ear of corn in the crumbled, dehydrated cottage cheese. Press lightly to ensure the cheese sticks to the yogurt mixture. Although it is not the traditional way, I usually roast my corn for about 5 minutes after covering it with cheese.
  • Garnish and Serve: Sprinkle fresh chopped cilantro over the top of each corn cob. Serve the corn immediately with an additional sprinkle of taco seasoning and a wedge of lime for extra flavor.

Notes

Just 1 WW point per serving!

Nutrition

Serving: 204gCalories: 190kcalCarbohydrates: 23gProtein: 12gFat: 6.8gSaturated Fat: 3.6gCholesterol: 15mgSodium: 900mgPotassium: 399mgFiber: 2.1gSugar: 9.7gCalcium: 97mgIron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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