Diabetes Forecast

Mexican Street Corn

Per Serving

Mexican Street Corn

Makes: 4 servings
Serving Size: 1 ear
Calories 140
Fat 4 g
Saturated Fat 1.2 g
Trans Fat 0 g
Carbohydrate 24 g
Fiber 3 g
Sugars 5 g
Cholesterol 5 mg
Sodium 230 mg
Potassium 250 mg
Protein 6 g
Phosphorus 120 mg
Choices: Starch 1.5, Fat 0.5
  • Makes: 4 servings
  • Serving Size: 1 ear
  • Preparation Time: 10 minutes
  • Cooking Time: 6 minutes


4 ears fresh corn, husks pulled down and cleaned but left attached
1/4 cup low-fat mayonnaise
2 tsp. lemon juice
1/2 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 Tbsp. reduced-fat feta cheese, crumbled
1/3 cup Parmesan cheese, shredded
2 Tbsp. fresh cilantro, minced


  1. Boil or grill the corn until cooked through, 5 to 6 minutes. If grilling, soak the corn and attached husks in water first so they don’t burn.
  2. Remove from the water or grill and trim off the husks, leaving about 2 inches to form a handle.
  3. Combine the mayonnaise, lemon juice, oregano, chili powder, and cumin.
  4. Spread the mayo mixture around the cooked corn evenly and place corn on a plate or large piece of parchment paper.
  5. Combine the feta, Parmesan, and cilantro. Place on a large plate or piece of parchment paper and roll the corn into the cheese mixture. Pat the cheese onto the surface of the corn.
  6. Serve the corn at room temperature or place it in a 375° F oven for 10 minutes to heat through.

Recipe adapted from Sizzle & Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart Health by Steve Petusevsky. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.


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