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    Home » Recipes

    Published: Apr 29, 2018 ·Updated: Apr 20, 2019 by Sabra · 5 Comments

    Mexican Street Corn Salad | Keto

    Jump to Recipe Rate this Recipe
    Keto mexican street corn salad pinterest image

    This Keto Mexican Street Corn Salad uses a few simple swaps to deliver all the flavors of street corn without the carbs. It's jam-packed with flavor and goes really well with most Mexican food as well as all the typical cookout fare.

    Keto Mexican street corn salad in a white bowl topped with fresh chopped cilantro and lime wedges.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Mexican street corn is one of my favorite summertime side dishes.  I have missed it SO much that I had to come up with a low carb version. The result is seriously delicious!

    How do you make a corn dish keto?

    The answer may surprise you because it sure did me! The trick to making a street corn salad without the typical corn is canned baby corn, like the kind you see in Chinese takeout. It is surprisingly low in carbs with only 3g carbs and 2g of fiber (1 net carb!) per 3oz serving!

    Diced baby corn, zucchini, and yellow squash on a white cutting board in preparation for keto Mexican street corn salad

    Besides the baby corn, I also add in some chopped zucchini and summer squash to make it a little lighter and to prevent too much of the 'canned' taste from the corn from seeping in. The result is super delicious!

    Tips and Ingredient Substitutions:

    • Be sure to thoroughly rinse the corn before chopping. This helps to remove any lingering metallic taste from the can.
    • The recipe calls for some traditional Mexican ingredients: Cotija cheese and Mexican Crema. These are pretty widely available, but if you can't find them you can sub feta or parmesan cheese for the Cotija and sour cream for the crema.
    • I used to recommend heating the squash and zucchini to soften it a bit before mixing it with the other ingredients, but I have found that I actually prefer it left raw. If you want to soften it, just toss it in a skillet with a bit of oil until it's softened to your liking.
    • Feel free to sub the zucchini with yellow squash or vice versa.
    • The chili lime seasoning is an absolute must. Otherwise, the recipe will be super bland. Tajin is my favorite, but Trader Joes also has a chili lime seasoning.
    • This salad will keep well for about 2 days in the fridge. After that, it will begin to get a bit liquidy. If you want to make it in advance, I recommend preparing the vegetable and the dressing separately and waiting to combine until just before serving.
    Fresh lime and cilantro plus tajin on a wooden cutting board with a white bowl and measuring spoon.
    Keto Mexican street corn salad in a white bowl topped with fresh chopped cilantro and lime wedges.

    Be sure to check out these other great recipes:

    • Chicken Taco Soup | Keto, Instant Pot
    • Cilantro Lime Vinaigrette
    • Tres Leches | Keto, Gluten Free
    • Homemade Taco Seasoning

    Mexican Street Corn Salad | Keto

    Sabra - This Mom's Menu
    Keto Mexican Street Corn Salad! All the flavors of street corn without all the carbs. It's jam-packed with flavor and goes really well with most Mexican food as well as all the typical cookout fare.
    4.30 from 10 reviewers
    Prevent your screen from going dark
    Servings 6 servings
    Prep Time 15 mins
    Cook Time 5 mins

    Ingredients
      

    • 30 oz Canned Baby Corn
    • 1 medium zucchini about 1 cup
    • 1 medium yellow squash about 1 cup
    • Salt and pepper
    • ⅓ cup Mayonnaise
    • ¼ cup Mexican Crema (or sour cream)
    • ½ tablespoon lime juice
    • ½ cup cotija cheese plus additional for serving
    • ¼ cup fresh cilantro chopped
    • 1 teaspoon Chili Powder
    • 1 teaspoon chili and lime seasoning (I use tajin) plus additional for serving
    • lime wedges for serving optional

    Instructions
     

    • Empty the cans of baby corn into a colander and rinse thoroughly.
    • Chop the zucchini, yellow squash and baby corm into small cubes (about the size of a corn kernel) and sprinkle with salt and pepper.
    • In a small bowl, combine the mayonnaise, creama, lime juice, cotija, cilantro, chili powder, and chiili lime seasoning. 
    • 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.

    Notes

    1 serving = ~⅔ cup

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 169kcalCarbohydrates: 5gProtein: 4gFat: 14gSaturated Fat: 3gCholesterol: 21mgSodium: 262mgPotassium: 178mgFiber: 2gSugar: 2gVitamin A: 275IUVitamin C: 12mgCalcium: 88mgIron: 0.3mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    « Tres Leches Cake | Keto, Gluten Free
    This Mom's Menu - Week of April 30, 2018 »

    Reader Interactions

    Comments

    1. Susan Shepherd says

      May 03, 2020 at 1:28 pm

      This is absolutely the worst dish I have ever tried. I always give a recipe a chance, having several people try it in case it's just me. I made this for a party of 12, and no one liked it; all of it went in the trash. We even tried to doctor it up by adding more seasoning, etc, but nothing helped.

      Reply
      • BB89 says

        August 10, 2020 at 1:10 am

        I omitted the zucchini and squash and I thought it was a pretty good take on street corn/elotes, especially as a low carb option, it gave me the flavors I wanted and I plan to make this with a variety of Mexican dishes in the future to bulk up the meal! Maybe you can try the same, I’m not a big fan of raw zucchini and squash, I think most people aren’t really lol.

        Reply
    2. Tammy says

      February 28, 2021 at 10:53 pm

      I just made this tonight and what a brilliant idea to use baby corn!! Costco had fresh baby corn and so I bought that, blanched and used in place of the canned. The concept of this recipe is great, but I found as is, that it was kind of bland. I made as is but added a chopped fresh jalapeno, juice from a whole lime, and fresh made pickled red onion. I will definitely make this again. I could see additions such as bacon and green onion would be good as well, and maybe blanched cauliflower in place of the zucchini.

      Reply
      • Tammy says

        February 28, 2021 at 10:56 pm

        Oh and I used feta in place of the cotija because I couldn't find any locally

        Reply
      • Cheryl Rearick says

        November 18, 2022 at 11:41 am

        Thank you for the extra ideas, It sounds delicious

        Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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