Description
Sweet, spicy, and creamy — this keto-friendly Mexican street corn is grilled to perfection and smothered in tangy mayo, cotija cheese, and a zesty chili-lime topping!
Ingredients
2 ears of corn (or frozen corn if fresh isn’t available)
¼ cup mayonnaise (or Greek yogurt for lighter option)
1 tbsp sour cream or crema (optional)
2 tbsp crumbled cotija or feta cheese
½ tsp chili powder (like ancho or smoked paprika)
¼ tsp garlic powder
Juice of ½ lime
Fresh cilantro, chopped (optional)
Hot sauce (optional, for extra kick)
INGREDIENTS FOR KETO/LOW-CARB OPTION:
Use sugar-free cheese and avoid sweetened condiments. For a grain-free version, serve on a stick or in a bowl.
Instructions
If using fresh corn, preheat grill or oven to 350°F (175°C). Grill or roast corn until lightly charred and tender (about 10–12 minutes).
OR Sauté frozen corn in a skillet until golden (6–8 minutes).
In a small bowl, mix mayonnaise, sour cream (if using), lime juice, chili powder, and garlic powder.
Once corn is cooked, brush or spread the creamy sauce over each ear.
Sprinkle generously with crumbled cotija or feta cheese.
Dust with extra chili powder and a squeeze of lime. Add hot sauce or cilantro if desired.
Serve warm on the cob or cut off and serve in bowls for easy eating!
- Prep Time: 5 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 2
- Calories: 160
- Fat: 10g
- Carbohydrates: 12g (slightly lower if using frozen corn and low-fat toppings)
- Protein: 5g