A Healthier Spin on Everyone’s Favorite Street Corn

There is something about charred, smoky corn that instantly says summer, and this healthy Mexican street corn salad captures that flavor in every bite while sneaking in a protein boost most people would never guess. Instead of the traditional mayo-heavy dressing found on classic elote, this version blends cottage cheese and Greek yogurt with fresh lime, garlic and warm spices for a creamy, tangy finish that feels just as indulgent without the heaviness.

Bright, smoky and packed with texture, this salad comes together with simple ingredients and minimal effort, making it the perfect side dish for a backyard cookout, a weeknight taco night or a make-ahead lunch that only gets better as the flavors meld. Whether you are grilling for a crowd or just craving something fresh, this one delivers all the flavor of street corn with a few smart, better-for-you upgrades.

Ingredients

• 6 ears fresh corn (about 5 cups)
• 1 tablespoon olive oil
• 1/2 red onion, finely diced
• 1 jalapeño, diced
• 1/4 cup crumbled cotija cheese
• 1/3 cup chopped cilantro, plus extra for garnish

For the dressing:

• 1/2 cup cottage cheese
• 3 tablespoons plain Greek yogurt
• 3 tablespoons fresh lime juice (about 1 large lime)
• Zest of 1 lime
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• Salt and pepper, to taste

Directions

• Grill the corn. Preheat a grill or grill pan to medium-high head. Brush the corn with olive oil and grill for about 8 to 10 minutes, turning occasionally, until lightly charred on all sides. Allow the corn to cool slightly, then carefully cut the kernels off the cob with a sharp knife into a large bowl.
• Add the salad ingredients. To the bowl with the corn, add the diced red onion, jalapeño, cotija cheese and chopped cilantro. Toss everything together until evenly combined.
• Make the dressing. In a small food processor, combine cottage cheese, Greek yogurt, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, salt and pepper. Blend for 30 to 60 seconds until completely smooth and creamy. Taste and adjust seasoning, as needed.
• Assemble the salad. Pour the dressing over the corn mixture and toss until everything is evenly coated. Top with additional cotija cheese, cilantro and a sprinkle of chili powder or smoked paprika. Serve immediately or chill until ready to enjoy.

This recipe was originally published on Eat Yourself Skinny.