Protein Mexican street corn

a sweet side dish for your summer barbecues

Mexican street corn on a plate with coriander and cheese
Goal healthy_eating
Total time 15 mins
Difficulty Easy
Nutritional value (per portion)
kcal 197
Protein 14 g
Fat 8 g
CARBOHYDRATES 17 g
Ingredients …

4 Persons

You will need

1.
CREAMY DRESSING:
30 g 0% fat Greek yogurt
20 g Whey Protein
Whey Protein
Whey Protein
The highest-quality protein from pasture-raised, grass-fed cows.
4.6/5
24.9900
750g
()
1 tbsp light mayonnaise
1 clove garlic, crushed
2 tbsp shelled hemp seeds
1 pinch salt

2.
CORN & TOPPINGS:
4 ears corn
80 g low-fat feta cheese, crumbled into small pieces
0.5 tsp chipotle chilli flakes/powder or ancho chilli powder
2 tbsp finely chopped coriander
1 lime, cut into wedges

Protein Mexican street corn

a sweet side dish for your summer barbecues

By: Izy Hossack
One of the most delicious ways to cook and serve corn, this Mexican Street Corn is a great recipe to serve at a barbecue or alongside some tacos for dinner. By grilling the corn until slightly blackened, the flavour of the corn becomes caramelised and slightly smoky. A mixture of yogurt, neutral whey protein, feta cheese and hemp seeds is brushed onto the corn in a creamy layer. This helps a sprinkling of chilli flakes and coriander to stick to the corn for an extra hit of fresh & spicy flavour.

Preparation

  • Combine the yogurt, whey protein, mayonnaise, garlic and hemp seeds in a bowl, whisking until fully combined. Taste and season with salt, as needed.
  • Remove the husks from the ears of corn and place the corn cobs onto a barbecue or a griddle pan on the stove over a high heat. Grill, turning occasionally, until blackened in patches all over.
  • Remove the corn from the heat then brush all over with the mayonnaise mixture. Place the crumbled feta onto a plate and roll the corn in it so it sticks to the cobs.
  • Place the coated corn onto a serving plate and sprinkle with the chilli flakes and coriander. Serve warm with wedges of lime for squeezing.
  • Enjoy!
If you can get queso fresco, feel free to use this instead of the feta cheese in this recipe. If you want to serve this as more of a salad, grill the corn on the cob then use a sharp knife to cut the kernels off the cob before dressing them with the creamy dressing and sprinkling on the toppings.
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