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.
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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! The 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.
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