Incredible Mexican-Style Corn on the Cob

Before corn on the cob season is over, I hope you’ll give this fabulous recipe a try!Street vendors across Mexico sell this delicious grilled corn topped with mayonnaise, chili powder, and cheese. My skinny sauce uses a small amount of light mayonnaise and nonfat yogurt. The corn can be grilled or broiled in the oven. I’ve included both ways of cooking it. The skinny for 1 serving, 110 calories and 4 grams of fatIt’s so amazingly good…You’ll never look at corn on the cob the same!
Incredible Mexican-Style Corn on the Cob

Helpful Tips About this Recipe

Makes 4 servings (1 Mexican-style corn on the cob each)

Shopping Tips

Cotija cheese also called queso añejo or queso añejado is an aged Mexican cheese similar in texture and flavor to Parmesan cheese. Find it near other specialty cheeses in most supermarkets.  If you can’t find it, use Parmesan cheese.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 Mexican-style corn on the cob
110 calories, 4g fat, 1g sat. fat, 3mg chol, 18g carbs, 4g protein, 3g fiber, 288mg sodium, 3g sugar
Facts: for Freestyle SmartPoints
28 calories, 1g sat fat, 0g sugar, 1g protein


Incredible Mexican-Style Corn on the Cob

Incredible Mexican-Style Corn on the Cob

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Servings 4
Calories 110 kcal


  • 4 ears corn, husked
  • A little salt and pepper
  • 2 tablespoons light mayonnaise, I like Best Foods Light (Hellman’s)
  • 2 tablespoons nonfat plain yogurt
  • Tabasco sauce, to taste
  • ½ teaspoon chili powder
  • 2 tablespoons finely shredded Cotija or Parmesan cheese, see shopping tips
  • 1 lime, quartered


  • To Grill: Preheat grill to medium-high. Coat corn with cooking spray (I love olive oil spray).  Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total.  Sprinkle with a little salt and pepper.
  • To Broil: Preheat broiler. Line a baking pan with foil. Coat corn with cooking spray. Broil for about 5-6 minutes until browned. Turn over and broil about 5 minutes more.  Sprinkle each with a little salt and pepper.
  • In a small bowl, mix together mayonnaise, yogurt, and a little Tabasco sauce, to taste. While the corn is still warm, spread each ear with 1 tablespoon of sauce.  Squeeze each with a little fresh lime juice and sprinkle each with ½ tablespoon Cotija or Parmesan cheese.  Season with a little chili powder over the corn and serve.


Serving: 1cobCalories: 110kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 288mgFiber: 3gSugar: 3gBlue Smart Points: 1Green Smart Points: 4Plus Points: 3
Tried this recipe?Let me know how it was!


  1. The second most talked about recipe my friend Judy and I have talked about this summer! Cheeseburgers and now Mexican style corn.
    Thanks again for another great summer recipe (or anytime).
    Sending this on to my friend.

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