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This low-carb version of Mexican street corn uses baby corn to replace the traditional corn for lower carbs and, with the addition of cucumber and tomato, it is bursting with fresh flavor. This salad makes a great side dish for any Summer BBQ or Mexican meal.
Looking for more low carb and keto side salad recipe ideas? Give this Loaded Broccoli Salad or BLT Cauliflower Salad a try!
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MORE KETO & LOW CARB RECIPES
Creamy Low Carb Cucumber Salad | Deviled Egg Cauliflower Salad
When I went keto a few years ago corn was honestly one of the hardest things for me to give up! I love corn just about any way to can serve it but I pushed that love aside for the goal of losing weight and healing my body.
But I still craved it like crazy. I even Googled it to make sure.
Can you eat Mexican Street Corn on the keto diet?
And got a big NOPE!
"Because corn is a grain, this recipe is not suitable for strict keto diets"
But, now that I am more about keeping carbs low vs strict keto, I have begun to branch out into some gray areas.
Fast forward to about a year ago, when I discovered that baby corn contains fewer carbs than the full-grown option.
That was a game changer because (remember I said I loved corn in all forms) I adore baby corn!
That was when I found a Keto Mexican Street Corn Salad recipe on This Mom's Menu.
It sounded amazing and my mind started working on what I could put into this salad to not only allow me to enjoy the street corn flavor but to freshen it up as well. I love to cram fresh veggies in wherever I can so this allowed me to do just that.
Yes, the addition of tomato and cucumber added a few more carbs per serving but I honestly feel like it is worth the carbs! You of course are welcome to omit them if you are trying to keep your carb count low, but I hope you will try this with them first so you can see how delicious it really is!
INGREDIENTS NEEDED TO MAKE LOW CARB MEXICAN STREET CORN SALAD
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Canned baby corn
- Roma tomatoes
- English cucumber
- Pink salt
- Fresh cracked black pepper
- Mexican Crema (or sour cream)
- Cotija cheese
- Fresh cilantro
- Mexican seasoning blend
- Tajin chile lime seasoning
HOW TO MAKE LOW CARB MEXICAN STREET CORN SALAD
In a large bowl, combine the baby corn, tomato, and cucumber and season with salt and pepper.
In a small bowl, combine the mayonnaise, crema, lime zest and juice, cotija, cilantro, chili powder, and Tajin.
Transfer the corn, zucchini, and squash to a large bowl and top with the mayo mixture. Stir to combine.
Serve sprinkled with additional chili lime seasoning, cotija cheese, and cilantro as well as a lime wedge if desired.
FAQS ABOUT LOW CARB MEXICAN STREET CORN SALAD
Won't canned corn give the salad a metallic taste?
I make sure to rinse and drain the baby corn very well before chopping it. Between that, and the dressing and seasonings added I have not had that issue.
I can't find Cotija cheese, can I use something else?
Yes, you can sub Queso Fresco, Parmesan, or even Feta cheese if need be.
Do I have to use Tajin?
Absolutely! Chile lime is the classic flavor for street corn.
Last thoughts about Low Carb Mexican Street Corn Salad
Many of you know that I grew up in Southern California so I thought I knew street corn pretty well. Then I vacationed in Puerto Vallarta and boy did I get a big shock.
There is nothing quite like fresh grilled corn from the vendor.
OhhEmmGeeee it was amazing!
I wish I could cram that flavor into this salad for y'all!!
But, my corn loving low carb tummy loves this salad and is super happy with the flavors I was able to get into it.
MORE KETO AND LOW CARB RECIPE IDEAS
- Mediterranean Cauliflower Salad
- Cauliflower and Bacon Salad with Mustard Herb Vinaigrette
- Mixed Berry Salad (Low Carb)
- Dill Pickle Coleslaw
- Smashed Cucumber Salad
- Keto 7 Layer Salad
Low Carb Mexican Street Corn Salad
- 30 ounces canned baby corn rinsed and diced to the size of corn kernels
- 3 roma tomatoes seeded and diced
- 1 medium English cucumber diced
- pink salt
- cracked black pepper
- 1/3 cup keto mayonnaise
- 1/4 cup Mexican crema (or sour cream)
- 1 lime zested plus 1 tablespoon of lime juice
- 1/2 cup cotija cheese (plus additional for serving) grated
- 1/4 cup fresh cilantro leaves chopped, plus more for garnish
- 1 tsp Mexican seasoning blend
- 1 tsp Tajin plus more for serving
- Lime wedges for serving
- In a large bowl, combine the baby corn, tomato, and cucumber and season with salt and pepper.
- In a small bowl, combine the mayonnaise, crema, lime zest and juice, cotija, cilantro, chili powder, and Tajin.
- Transfer the mayo mixture to the large bowl and stir to combine.
- Serve sprinkled with additional chili lime seasoning, cotija cheese, and cilantro as well as a lime wedge if desired.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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Well, I was really unaware of this recipe, going to try this one soon.