Mexican Corn on the Cob

  • 5MINS
  • 10MINS
  • 124KCAL

Our take on Mexican Corn on the Cob is packed full of spice, cheese and colour, but is slimming friendly and perfect if calorie counting or following Weight Watchers!

  • Everyday Light pinchofnom.com
  • Fakeaways pinchofnom.com
  • Gluten Free pinchofnom.com

NutritionPer Serving

  • Calories124
  • Carbs22g
  • Protein5g
  • Fat2g
  • Saturates1g
  • Sugars5g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Our take on Mexican Corn on the Cob is packed full of spice, cheese and colour. It is slimming friendly and perfect if you are calorie counting, or following Weight Watchers.

This Mexican Corn on the Cob recipe is inspired by a very popular Mexican street food called “elote”, which is a typical street food of grilled corn smothered with mayonnaise and topped with shredded cojita cheese and chili powder.

Our slimming friendly version lightly coats the sweetcorn with lime infused yogurt, a touch of hot chili powder and crumbled Feta cheese. Combining the flavour sensations of sweet, spicy, sour and savoury in this way is simply addictive!

Oh, and lastly – the lime wedge. Don’t skip it! It’s so essential and really adds another dimension to the corn!

What diets is this Mexican Corn on the Cob suitable for?

This Mexican Corn on the Cob recipe is suitable for vegetarian and gluten free diets.

It can be made vegan and dairy free as long as you swap out the following ingredients for vegan and dairy free alternatives;

  • 0% Greek yoghurt
  • Light feta cheese

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Mexican Corn on the Cob recipe?

You need to count 6 Points per portion of this Mexican Corn on the Cob recipe if you’re on WW Green.
You need to count 1 Point per portion of this Mexican Corn on the Cob recipe if you’re on WW Blue.
You need to count 1 Point per portion of this Mexican Corn on the Cob recipe if you’re on WW Purple.

Do you need any special ingredients to make Mexican Corn on the Cob?

Nope! You should be able to get all of these ingredients at larger supermarkets: smaller ones may not stock lighter Feta cheese. Don’t skip this, though, as it adds a richness you won’t want to miss!

This post contains affiliate links: what this means

We make this corn on the cob in a slow/pressure cooker. You can buy one on Amazon.

pinch of nom amazon image

How many calories are in this Mexican Corn on the Cob?

There are 124 calories per portion in this Mexican Corn on the Cob, which means it falls into our Everyday Light category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Mexican Corn on the Cob is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Cook the corn in any way you want. Grilled tastes best, but I save time by using my Instant Pot or pressure cooker. Just put a rack or steaming basket in the pot, place the corn on the trivet, and add about 1½ cups water. Enough to cover the bottom by a good ½ inch but not rise above the bottom of the trivet. Cook at high pressure for 4 minutes. Quick-release pressure manually. You can also put it into a pan of boiling water for 5 minutes or so.

Step 2

While the corn is cooking, make the sauce. Combine the yogurt, feta, chilli powder and salt. Stir well.

Step 3

As soon as the corn is cooked, spray with low calorie cooking spray and rub the sauce all over. Place cobs on a plate, dust with paprika and coriander. Garnish with the lime wedges and serve!

What could I serve with this Mexican Corn on the Cob?

Enchilada Lasagne pinchofnom.com
Easy Peasy
  • 1HR 10
  • 662KCal
Mexican Rice pinchofnom.com
Easy Peasy
  • 17MINS
  • 223KCal
Rustic Potato Wedges pinchofnom.com
Easy Peasy
  • 45MINS
  • 239KCal

How do you know when this Mexican Corn on the Cob is cooked?

Using a pressure cooker, cook the corn at high pressure for 4 minutes. Quick-release pressure manually. You can also put it into a pan of boiling water for 5 minutes or so.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Mexican Corn on the Cob in the fridge?

Once you’ve put it out, ideally you should eat it straight away.

Can I freeze this Mexican Corn on the Cob?

We do not recommend freezing this recipe.

PRE-ORDER our third Cookbook NOW

Mexican Corn on the Cob

Our take on Mexican Corn on the Cob is packed full of spice, cheese and colour, but is slimming friendly and perfect if calorie counting or following Weight Watchers!
  • Prep Time
    5 MINS
  • Cook Time
    10 MINS
  • KCals 124
  • Carbs 22G
  • WW Points:
  • 6 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 4 corn on the cob
  • 4 tbsp 0% Greek yogurt
  • 65 g light feta cheese
  • 1 lime cut into wedges
  • ¼ tsp chilli powder
  • ½ tsp salt
  • 1 tsp paprika
  • 1 tbsp fresh coriander finely chopped
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Cook the corn in any way you want. Grilled tastes best, but I save time by using my Instant Pot or pressure cooker. Just put a rack or steaming basket in the pot, place the corn on the trivet, and add about 1½ cups water. Enough to cover the bottom by a good ½ inch but not rise above the bottom of the trivet. Cook at high pressure for 4 minutes. Quick-release pressure manually. You can also put it into a pan of boiling water for 5 minutes or so.
  2. While the corn is cooking, make the sauce. Combine the yogurt, feta, chilli powder and salt. Stir well.
  3. As soon as the corn is cooked, spray with low calorie cooking spray and rub the sauce all over. Place cobs on a plate, dust with paprika and coriander. Garnish with the lime wedges and serve!

LOOKING FOR SLIMMING WORLD SYNS?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Love this Mexican Corn on the Cob recipe? Tag us!

PRE-ORDER our third Cookbook NOW

If you like these…try these

Mexican Slaw pinchofnom.com
Easy Peasy
  • 10MINS
  • 85KCal
Mexican Rice pinchofnom.com
Easy Peasy
  • 17MINS
  • 223KCal
Mexican Potatoes pinchofnom.com
Easy Peasy
  • 25MINS
  • 115KCal

1 comments

See what others have to say

HollyFriday 13th April 2018

This was so nice and loved by all my family -Thanks again for another great recipe

Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch