Skinny Mexican Street Corn Salad

  • Author: Lindsay // Tipps in the Kitch


  • 4 ears of grilled yellow corn, kernels removed from the cob
  • Cooking Spray (I used Avocado oil spray)
  • 3 T butter (or ghee)
  • salt and pepper to taste
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 c queso fresco
  • Mexican Crema, drizzled on top
  • 1 handful fresh cilantro, chopped
  • juice of 1 lime


  1. Preheat Grill or Cast Iron Skillet
  2. Spray each ear of corn with cooking spray or brush with oil; generously season with salt and pepper.
  3. Place corn directly on grill or skillet, and cook until charred on all sides.
  4. Cut the corn off the cob and place into large serving bowl. Toss with butter, lime juice, and spices.
  5. Top with cilantro, queso fresco, and mexican crema

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