Macro-Friendly Mexican Street Corn Salad

When the weather warms up, I’m all about easy side dishes that come together quickly but still steal the show – and this Mexican Street Corn Salad checks all the boxes. It’s fresh, flavorful, and has the perfect balance of creamy, tangy, and smoky flavors. Whether I’m grilling out with family or bringing a dish to a backyard BBQ, this one always disappears fast. It has that “where has this been all my life?” energy, especially when served chilled on a hot summer day.

What I love most is how macro-friendly and versatile it is. With a few simple tweaks, we’ve lightened it up without sacrificing the bold street corn flavor everyone loves. It pairs perfectly with grilled meats, burgers, tacos – you name it. And if you’re like me and enjoy having something prepped in the fridge for quick lunches, this one holds up really well (though fair warning: it never lasts long around here!).

Side Dish · Serves 6

Macro-Friendly Mexican Street Corn Salad

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Light, creamy, and full of zesty flavor, this macro-friendly Mexican Street Corn Salad is the ultimate summer side dish. Perfect for BBQs, potlucks, or family dinner!

Print Pin Rate

141 calories

6g protein

19g carbs

4g fat

18% protein · 56% carbs · 26% fat

4.3g protein per 100 cal

Prep

5 mins

Cook

10 mins

Total

15 mins

Ingredients

• 4 cups Corn (fresh, frozen, or canned)
• 1 tbsp Olive oil
• 3 tbsp Reduced fat mayo
• 3 tbsp Non-fat Greek yogurt
• 1 Lime (juice only)
• 1 clove Garlic, minced
• 1/2 tsp Chili powder
• 1/4 tsp Smoked paprika
• 1/2 cup Cojita cheese
• 1 Jalapeno, seeded and diced
• 1/4 cup Cilantro, chopped
• Salt & pepper, to taste

Equipment

• Large skillet
• Large mixing bowl
• Whisk
• Cutting board/knife
• Measuring spoons
• Serving spoon

Instructions

1. Heat olive oil in a skillet over high heat. Cook the corn for approximately 3-5 minutes, stirring occasionally until it develops a light char and browns slightly on the edges. Remove from heat and set aside.

2. In a large bowl, combine mayonnaise, Greek yogurt, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the cooked corn, Cotija cheese, and chopped cilantro. Gently toss until all ingredients are evenly distributed. Taste and adjust seasonings if necessary.

3. Cover the bowl and refrigerate until the salad is chilled. Just before serving, sprinkle a little smoked paprika on top as garnish.

Tami’s notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, for optimal freshness and texture, it’s best enjoyed the same day it’s made.

Feel free to customize this salad with your favorite vegetables or additional toppings such as black beans, diced bell peppers, or sliced jalapeños for an extra kick of heat.

Nutrition

Per serving: Calories 141kcal · Protein 6g · Carbs 19g · Fat 4g

Nutrition is an estimate and will vary with the brands and amounts you use.