Mexican-Style Street Corn

I know what you guys are probably thinking.. TWO RECIPES IN ONE WEEK!?

Yes! Because I appreciate everyone’s support of my little old blog, SO MUCH.

I’ve had requests upon requests to get this up as soon as I possibly can, and I have a moment of free time.

So here’s my gift to you in honor of Miss Pepper’s Birthday Week, “Mexican-Style Street Corn” also known as “Elotes”.

Now that summer is here, we will soon have access to loads and loads of fresh sweet corn from the farm, so soon there will probably be corn in just about every recipe, so hope y’all like corn!  I mean there’s not many things better than some fresh summer sweet corn!


Okay, maybe a baby eating their first cob ever is better than fresh summer sweet corn!

P.S. How many times do you think I’ll say Fresh Summer Sweet Corn this summer? Start your bets, guys.

I’ll start off by saying that I’m so thankful that I’ve had a friendship with a lady who basically grew up in Mexico, and came to the United States when she was about 15 years old. This seems like a million years ago when we used to cook together, but she taught me some really awesome things in the kitchen when it came to Mexican cuisine. I will NEVER say I am good at it, because all that I do is from memory, and let’s be honest, I lost my memory after having Miss Pepper. I’ve lost two debit cards, two sets of car keys, a social security card, pants… that’s right, pants. The list goes on.

 what was I saying?

Oh yes! Mexican Street Corn and the lovely woman who taught me wonderful things in the kitchen. She did not teach me how to make this, but she did bring me to this amazing Mexican Food Market where they sold this little cup of deliciousness out of a small cart in front of the market.

I’ve had it twice in my life, probably close to 8 years ago, and I can still taste it in my mouth like it was yesterday! It’s just not something you forget. When I set out to Lighten this up, I honestly didn’t think I could do it. I mean, mayonnaise… and lots of it. But I focused more on the unique tastes and spiciness, rather than the creamy mayonnaise part. Don’t worry! This is still creamy as can be. Who would have thought you could still have something like this and NOT feel guilty about it?

I’ve always accepted a challenge, and this my friends, is how you lighten up Mexican Street Corn. This is literally all from a memory so please don’t scold me if I forgot anything important! When I took my first taste of the dish I made, it took me right back to being 19 years old in front of that awesome little food market.

Food can be so wonderfully nostalgic!

Lightened Up Mexican Street Corn

Let’s start with some corn! You do not need to use fresh corn cut off the cob, you may use canned or frozen, whatever you fancy! But when I can get it, I prefer it freshly cut off the cob.

Mexican Street Corn

Next pile on your mayo, sour cream, cayenne pepper, green onions, and most importantly, Ground Queso Cotija

(I use Supremo Brand- you can buy it in wedge form and grate it yourself, or you can buy it in a container that looks like the Parmesan Cheese Shakers. This is found in the refrigerated section where they keep different Mexican cheeses, tortillas, and chorizo)

Then go ahead and load it into a small pan and warm it through on the stove over medium heat for about 3-5 minutes until heated. To save on time and dishes you can also use your microwave and heat for about 1 1/2 minutes. I’ve done both ways. It comes out exactly the same, I promise!

Mexican Street Corn

 Now dish up a serving and top with some of your favorite hot sauce and bit more cayenne pepper if you like the heat!

(The spicier the better in my world!)

Hope you all enjoy!

5 from 3 votes

Mexican Street Corn

Prep Time 5 minutes
Servings 6
Author Star


  • 3 cups corn kernels , cooked
  • 1/4 cup light mayo
  • 2 tbs non fat sour cream
  • 3 1/2 tbs Supremo Crumbling Cheese , Ground Aged Mexican Style, Queso Cotija
  • 1/4 tsp cayenne pepper
  • green onions , optional
  • hot sauce of your choice for topping


  1. Mix corn, mayo, sour cream, green onions, cayenne pepper, and Queso Cotija together until well combined.
  2. Heat in a small pan over medium heat for 3-5 minutes until heated through. (You can also heat up in the microwave for 1 1/2- 2 minutes)
  3. Top individual portions with hot sauce and/or extra cayenne for extra heat!
  4. Enjoy!

Recipe Notes

Serving Size: 1/2 cup

2 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)
4 Smart Points (Calculated with Weight Watchers Recipe Builder)
2 Points Plus (Calculated with My Score Plus)
100 calories 4g of fat, 15g of carbs, 5.5g of fiber, 4g of protein (Calculated with My Fitness Pal)


  1. undercoverweightwatcher

    I will forever love you for this. LOVE.

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  3. Loved it!

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  6. Thank you so much for posting all of your recipes. I just joined weight watchers two weeks ago and this has given me hope that i can eat good food and still lose weight. I just found your blog by way of a pinterest recipe.

  7. I’m going to try this with your Mexican Shredded Chicken! I just joined Weight Watchers and was looking for some good recipes. Yours sound amazing. Thank you!

  8. I a Mexican American living in Los Angeles. There are plenty of places where I can buy esquite. I saw this recipe a while back and tried it today for Easter. My family LOVED it and I loved that I could control the quality of all the ingredients.

  9. My husband and I both loved this! So good! Thanks for another good one Star!!

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