Photo of Mexican Street Corn by WW

Mexican Street Corn

3 - 5
PersonalPoints™ per serving
Total Time
30 min
18 min
12 min
Grilled corn is awesome as is but to step it up a notch, try this well-spiced, creamy, cheesy version. It’s a popular snack sold by street vendors in Mexico.



4 medium, on the cob, husked, silk removed

Cooking spray

4 spray(s)

Light mayonnaise

¼ cup(s)


¼ tbsp(s), chopped

Plain fat free Greek yogurt

2 tbsp(s)

Lime zest

½ tsp(s), finely grated

Fresh lime juice

1 tsp(s)

Ancho chili powder

½ tsp(s)

Minced garlic

¼ tsp(s)

Crumbled feta cheese

4 tbsp(s), or queso cotija (see note below)


  1. Preheat grill to medium.
  2. Lightly coat corn with cooking spray; grill corn until tender and lightly charred, turning occasionally, about 12 minutes.
  3. Meanwhile, combine mayonnaise, cilantro, yogurt, lime zest, lime juice, chili powder and garlic in a small bowl.
  4. Brush grilled corn with mayonnaise mixture, then sprinkle each ear with 1 Tbsp cheese. Sprinkle with additional ancho chili powder and serve with lime wedges, if desired.
  5. Serving size: 1 ear


We used crumbled feta in this recipe since it's easy to find but finely shredded queso cotija is what's traditionally used. Feel free to swap some in but take note that the Points value per serving may be affected.