Lightened-Up Esquites {Mexican Street Corn Salad}

Take traditional Esquites Mexican street corn salad for a healthier spin with this lightened up version made with low-fat Greek yogurt. The perfect party food paired with tortilla chips or side dish for your next Taco Tuesday!

This lighter version of the classic Esquites Mexican street corn salad is made with low-fat plain yogurt instead of mayonnaise to save on calories without sacrificing flavor. Serve as an appetizer with corn chips or as a side dish for your next Taco Tuesday, Cinco de Mayo celebration, or weekend barbecue. Get the vegetarian and gluten-free recipe @jlevinsonrd.

I was compensated for writing the original article, “Sweet Summer Corn,” and developing the recipe found in the August 2016 issue of Today’s Dietitian. I was not compensated for sharing the column or magazine with readers on my blog. All opinions are my own.

Corn is at it’s prime right now and I’m loving it! There are so many delicious ways to enjoy sweet summer corn – grilled on the cob, tossed into my lunch salad, added to salsa or grain saladsstuffed into avocados, pureed into soup, used to make savory pancakes. I’ll even add corn kernels to stir fries and my summer shakshuka for more color, flavor, and nutrition.

On that last note, let’s talk for a minute about the nutritional value of sweet corn. It’s unfortunate that corn gets a bad rap considering what a delicious vegetable it is and how good it actually is for you. One large ear of corn is a good source of fiber, vitamin C, folate, magnesium, and potassium. It’s also a good source of lutein and zeaxanthin, phytonutrients linked to reduced risk of cataracts and macular degeneration, which are common in the aging population.

This lighter version of the classic Esquites Mexican street corn salad is made with low-fat plain yogurt instead of mayonnaise to save on calories without sacrificing flavor. Serve as an appetizer with corn chips or as a side dish for your next Taco Tuesday, Cinco de Mayo celebration, or weekend barbecue. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Recipe Makeover

Now, let’s get to this recipe! Traditional Mexican street corn, also known as elote, is served on the cob. It’s quite delicious – they serve it at one of my favorite restaurants, BarTaco – but it can be a mess to eat! Enter Esquites, the off-the-cob, salad/dip version. Traditionally, elote and esquites Mexican street corn dishes are made with mayonnaise and can cost you anywhere from 120 to 300 calories per serving – and trust me, you may very well eat more than one serving, that’s how good it is!

To keep you from using up all your calories on one dish alone (after all, you need to save some room for your tacos!), I made this lightened-up esquites Mexican street corn salad using nonfat plain Greek yogurt. The result – a creamy, smoky, tangy, sweet, and mildly spicy appetizer or side dish for only 78 calories per 1/2 cup serving.

This delicious, flavor-packed, vegetarian, and gluten-free recipe is a perfect hors d’oeuvre or appetizer with corn tortilla chips at your next party (think Cinco de Mayo, Memorial Day, July 4th, Labor Day BBQ) or as a side for Taco Tuesday.

This lighter version of the classic Esquites Mexican street corn salad is made with low-fat plain yogurt instead of mayonnaise to save on calories without sacrificing flavor. Serve as an appetizer with corn chips or as a side dish for your next Taco Tuesday, Cinco de Mayo celebration, or weekend barbecue. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Ingredients & Preparation

Lightened up esquites Mexican street corn salad is also incredibly easy to make. During the prime corn season, I use fresh corn on the cob, but if you want to make this during the rest of the year you can easily use frozen corn.

When using fresh corn, simply grill the cobs until they are tender and slightly charred on the outside. (If using frozen corn, you can sauté it in a skillet instead.) While the corn is grilling, whisk together plain yogurt, garlic, lime juice, chili powder (adjust if you want it spicier), and kosher salt.

When the corn has cooled enough to handle it, use a serrated knife to cut the kernels off the cob into a bowl. Add chopped scallions, jalapeño peppers, cilantro, and cotija cheese. (Cotija cheese is a Mexican cow’s milk cheese that can often be difficult to find. If you don’t have luck getting it, you can use crumbled feta instead.) Finally, toss with the yogurt sauce, add a touch more chili powder and salt and serve!

This lighter version of the classic Esquites Mexican street corn salad is made with low-fat plain yogurt instead of mayonnaise to save on calories without sacrificing flavor. Serve as an appetizer with corn chips or as a side dish for your next Taco Tuesday, Cinco de Mayo celebration, or weekend barbecue. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Lightened Up Esquites Mexican Street Corn Salad

5.0 from 4 reviews
Esquites {Mexican Street Corn Salad}
 
Prep Time
Cook Time
Total Time
 
This lighter version of a classic Mexican street food is made with low-fat plain yogurt instead of mayonnaise to save on calories without sacrificing flavor. Serve as an appetizer with corn chips or as a side dish for your next Taco Tuesday.
Author:
Recipe Type: Side Dish, Appetizer
Cuisine: Mexican, Gluten-Free, Vegetarian
Serves: 8
Ingredients
  • Cooking spray or oil for grill grates
  • 4 medium ears of corn, husks and silks removed (or 16 oz frozen)
  • ¼ cup nonfat plain Greek yogurt
  • 2 teaspoons minced garlic
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ⅓ cup chopped scallions
  • 1 tablespoon minced jalapeño pepper, seeds removed
  • 2 tablespoon chopped cilantro
  • ½ cup crumbled cotija cheese (or feta)
Instructions
  1. Spray grill grates with nonstick cooking spray or brush them with oil. Heat grill to 400° to 450° F.
  2. Place corn on the grill and cook 15 to 20 minutes, turning every 5 minutes until evenly grilled and kernels are tender. Remove corn from the grill and set aside to rest until cool enough to handle.
  3. While corn is cooking and resting, whisk together yogurt, garlic, lime juice, chili powder, and salt.
  4. Using a serrated knife, cut corn kernels off cob and place in a large bowl. Add scallions, jalapeño pepper, cilantro, and cheese to corn.Toss with yogurt sauce and season with more salt and chili powder if desired.
Notes
If using frozen corn, sauté in a small skillet instead of grilling.
Nutrition Information
Serving Size: ½ cup Calories: 78 Fat: 3 g Sat Fat: 1 g Carbohydrates: 11 g Sugar: 3 g Sodium: 231 mg Fiber: 1 g Protein: 4 g Cholesterol: 9 mg

This lighter version of the classic Esquites Mexican street corn salad is made with low-fat plain yogurt instead of mayonnaise to save on calories without sacrificing flavor. Serve as an appetizer with corn chips or as a side dish for your next Taco Tuesday, Cinco de Mayo celebration, or weekend barbecue. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Have you ever tried Esquites Mexican Street Corn Salad?

What’s your favorite healthier recipe makeover?

Please share with me below or on social media!

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57 Responses to Lightened-Up Esquites {Mexican Street Corn Salad}


  1. This is such a brilliant recipe makeover and so much easier to eat than elote! The first time we tried elote was at a Mets game at Citi Field and we fell in love with it, but it was definitely a mess!

    • Jessica says:

      Thanks so much Sonali! I had been wanting to make it at home for a long time, so I’m glad I finally got around to it. No better time than the height of corn season! Elote is definitely a mess, but so worth it 😉

  2. Kaleigh says:

    I made this last night (with some avocado…yum!) for my parents and my hubby as a side. It was SO good! Very much dad and hubby approved! 🙂

    • Jessica says:

      Yay, so happy to hear that! I bet it was extra creamy and delish with the avocado! I’m making it again this week and I have some avocados that are about to go bad, so think I’ll do the same!

  3. This looks delish! Kids will definitely enjoy making these little cups of yumminess 🙂 Thanks!

    • Jessica says:

      Thank you! Hope the kids enjoy!

  4. Laura says:

    This sounds SO delicious!

    • Jessica says:

      Thank you so much! Hope you try it and enjoy!

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  19. Taylor Kiser says:

    Love this lighter version of Mexican Street Corn Salad! Great for an appetizer for Cinco de Mayo!

    • Jessica says:

      Thanks Taylor! It’s one of my faves. And will def be on the Cinco menu!!

  20. Jenn says:

    Fresh summer sweet corn is the best! Love the idea of using yogurt instead of mayo. Bonus -that delicious tang!

    • Jessica says:

      I absolutely agree! Going to have to make it with frozen corn for Cinco de Mayo this weekend, but can’t have a fiesta without it!

  21. Sarah says:

    Oh yes I think this has to be made for Cinco De Mayo! We’re suppose to have friends over but things haven’t gone as planned this week. Still hoping to keep plans as we have a busy weekend. This would be a perfect addition!

    • Jessica says:

      Sorry it’s been a rough start to the week – hope it gets better and you’re able to keep your plans. Let me know if you end up making this – and if not, there’s plenty of summer to come to make it!

  22. Kerri Olkjer says:

    Looks yummy! Perfect for Cinco de Mayo.

    • Jessica says:

      Thanks Kerri!

  23. Now this is the kind of food my in-laws could eat for days!!! I’ll have to keep it handy for their visit this month

    • Jessica says:

      ooh…they’re smart people then, Amanda! And smart of you to make sure you have it on hand for them 😉

  24. What a great snack! And with yogurt instead of mayo for a healthier mix! Looks delicious!

    • Jessica says:

      Thanks Kristina! It’s a great makeover, IMO 🙂 Hope you try it!

  25. Carla says:

    OK what rock have I been living under that I’ve never tried this before!! And yet you’re speaking my language with the yogurt not mayonnaise. I’m a quirky one and I cannot stand the man a 🙂 everyone else in the family will love it for the Health – – not me 🙂 it’s all a taste thing!!

    • Jessica says:

      Haha…you NEED to try it Carla! It is so delicious. Definitely tastes amazing and taste is really what it’s all about!

  26. Oh gosh, yum!! Thanks for making a healthier version of this tasty dish 🙂

    • Jessica says:

      You’re most welcome Christina! I hope you enjoy it!

  27. I had a version of this at a Mexican restaurant ages ago – I’m definitely going to need to make this this summer!

    • Jessica says:

      It’s one of my favorite dishes Ange! Hope you enjoy this version!

  28. Abbey Sharp says:

    YUM! This salad looks super delicious!

    • Jessica says:

      Thanks Abbey – it’s quite yummy 😉

  29. Great idea with the Greek Yogurt in this!

    • Jessica says:

      Thanks so much Deborah!

  30. i love Mexican street corn with extra spices. i am definitely giving this a try at home…this version i can have 5 servings right???

    • Jessica says:

      Can’t wait for you to try it Dixya! Enjoy all you want – I won’t tell anyone!

  31. This sounds amazing! I really gotta try this!

    • Jessica says:

      Thanks Emily! I hope you do!

  32. Mikki says:

    Wow. I’ve never heard of this kind of salad but it looks amazing!!

    • Jessica says:

      You have to try it Mikki!!

  33. Trying this! I Love Mexican food.

    • Jessica says:

      If you love Mexican food, I think you will love this Tara!

  34. Carmy says:

    Need this noooooow! Also, i need that bowl!

    • Jessica says:

      You really do! And the great thing is that it’s so quick to make! I love that bowl too!!

  35. The colors in this are gorgeous!!! Love the flavor too! can’t wait to try it.

    • Jessica says:

      Thanks so much Julie! It’s one of my favorite recipes – especially b/c it’s so easy!

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