This Low Calorie Mexican Corn Salad is just 152 calories for 1 cup, and it can be made ahead for meal prepping and party prepping. This healthy corn side dish also has healthy swap for a creamy corn salad recipe, should you want it creamy there are two versions to this Mexican street corn salad recipe!

Ingredients You’ll Need:

1 fresh lime
1 teaspoon Homemade Taco Seasoning (or store-bought)
¼ cup cilantro chopped
¼ cup 0% Greek Yogurt (optional – for creamy salad)

Low Calorie Mexican Corn Salad

Healthy Mexican Corn Salad Meal Prep and Storage

Meal Prep: To meal prep a salad, add all the ingredients to individual meal prep containers, or family sized containers. Add the dressing to a separate container and do not add it until you are ready to serve.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.
Serving: If you added the dressing and the salad gets soggy, add it to a sandwich wrap or large tortilla. It’s a great way to salvage leftover soggy salad.

Low Calorie Mexican Corn Salad

More Yummy Low Calorie Recipes:

Low Calorie Mexican Corn Salad

Lose Weight By Eating

This healthy corn side dish is just 152 calories per cup, and does not contain all the heavy mayonnaise a traditional Mexican corn salad will have.

If you do prefer the creamy version though, we have a great option supplied to you below… and it adds just 6 calories per serving.

Special Tip: We wanted to make a mayo free corn salad, and this healthy corn salad is so fresh and perfect as is. If you prefer a creamy version, add in the greek yogurt! It's a great mayo swap and actually boosts metabolism too!

5 from 3 votes

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Prep Time 10

Cook Time 0

Total Time 10

Course Salad, Side Dish

Cuisine Mexican

Servings servings

Calories 152 kcal

Equipment

Citrus zester

Ingredients

Skinny Mexican Corn Dressing:

1 fresh lime
1 teaspoon Homemade Taco Seasoning (or store-bought)
¼ cup cilantro chopped
¼ cup 0% Greek Yogurt (optional – for creamy salad)

Corn Salad:

4 cups grilled corn (or frozen corn thawed)
½ red onion minced
1 jalapeño seeds and ribs removed and sliced
¼ cup cotija cheese crumbled

Instructions

In a medium bowl zest the lime, then juice the lime. Add in the taco seasoning and cilantro (and yogurt if making a creamy corn salad) and let marinate while you put the corn salad together.
To a large bowl combine the grilled corn (removed from the cob of course), the red onion, jalapeño, and cheese.
Pour the corn salad dressing over the top and mix well.
Serve warm or cover and chill in the fridge for 3-4 hours.

Nutrition

Serving: 1cupCalories: 152kcalCarbohydrates: 32.8gProtein: 5.8gFat: 2.4gSaturated Fat: 0.6gCholesterol: 2mgSodium: 103mgPotassium: 466mgFiber: 5.1gSugar: 6.1gCalcium: 22mgIron: 4mg

Keyword corn, Salad

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.