Warm Mexican Corn Salad (Elote)

Aug 15 2012

Inspired by a popular Mexican dish, this salad is packed with flavor and sure to be a favorite!
Recipe adapted from Skinnytaste.com

Serves 5

Dietitian's Tip: 

Greek yogurt is very popular right now and adds both flavor and protein to this salad. It and should be easy to find in your local grocery store. Make this salad year-round. When fresh corn is not in season, use frozen corn. Just thaw and drain off any moisture.


4 large cobs of corn
¼ cup fat free Greek yogurt
½ teaspoon chili powder
1 tablespoon lime juice
1 tablespoon cilantro, minced
2 tablespoons scallions, minced
1/4 cup reduced fat cotija cheese, grated
5 lime wedges for serving, optional


Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cob.

In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, scallions and cheese and toss.

Serve with lime wedges if desired.

Nutrition Information: 

Per serving: 120 calories, 3 g total fat, 1.5 g saturated fat, 22 g carbohydrates, 6 g protein, 2 g fiber, 85 mg sodium, 324 mg potassium, 44 mg magnesium, 63 mg calcium