Low Sodium Mexican Street Corn (Elote) Recipe
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Jump to RecipeThis delicious low sodium Mexican street corn recipe, also called elote, is the perfect summer side dish – with fresh corn, a creamy topping, low salt cheese, and fresh herbs and lime juice. Perfect for barbecues, gatherings, and parties, this is one tasty side dish that everyone will love!
Elevate fresh summer corn to the next level with some simple and fresh low sodium ingredients. Follow our step-by-step photos below to make this dish perfectly every time!
Want more low sodium side dish ideas? Try our low sodium watermelon salad, low sodium vegetable stir fry, or our favorite low sodium pasta salad with pesto dressing!
Grilling season is here, and we’re highlighting some great recipes that you can make & serve that are low in sodium but BIG on flavor! This low sodium version of Mexican street corn uses some smart swaps to transform regular corn into an unforgettable side dish.
Traditional Mexican street corn (elote) is made with higher sodium ingredients like mayonnaise, cotija cheese, and can have added salt. Our version substitutes some of those ingredients with better-for-you versions, while still maintaining it’s great flavor. While this isn’t quite an authentic Mexican recipe, it’s a delicious lower sodium version you can make at home.
Why This Recipe Works
- It’s light, fresh, tangy, creamy, and delicious.
- Has a wonderful sweet and savory flavor combination!
- It’s versatile – you can grill, steam, or boil the corn (whatever is easiest for you) before you add the toppings. Check out our notes below on different cooking methods.
- A perfect side dish for a backyard BBQ, and one that everyone will love.
- Anyone can successfully make this dish by following our process photos below.
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
Fresh corn on the cob is the star of this dish – pick the sweetest, juiciest summer corn you can find, and get your grill ready!
Once cooked, the corn is brushed with a mixture of sour cream, some low sodium mayonnaise, and fresh lime juice and lime zest. Combine this mixture in a bowl, and brush it on the corn.
When the corn is brushed, top it with fresh low sodium cheese (see our ingredient spotlight below for our favorite type), a sprinkle of chili powder, fresh cilantro, and more fresh lime juice to finish.
Ingredient Spotlight!
Tropical brand “low salt” Queso Blanco cheese!
I can find this in a few local grocery stores near me – it’s a great low sodium Mexican cheese with just 100mg sodium per 1 ounce serving.
It’s great crumbled on low sodium Mexican street corn, sprinkled on low sodium Southwest steak bowls, or on top of our low sodium chicken tinga tacos!
Substitutions and Variations
If you don’t like cilantro, you can use sliced green onions or fresh chopped parsley instead. Or omit the fresh herbs altogether.
And if you can’t find the low salt queso blanco, you can use shredded Swiss. I am able to find shredded Swiss cheese that has 40mg per 2 tablespoon serving. Try that or a shredded parmesan that is low in sodium.
For a little extra heat, sprinkle a pinch of cayenne pepper or chili flakes on the street corn.
You can also substitute Greek yogurt for the sour cream.
How To Make This Recipe
Step 1: Shuck the corn, removing the corn silks and leaving the husks intact. Fold the husks back to create a ‘handle’ for turning the corn on the grill.
Step 2: Start your grill, and get it up to 400 degrees Fahrenheit. Place the ears of corn directly on the grates, and cook for 8-10 minutes, turning the corn so it gets lightly charred.
Step 3: Meanwhile, in a small bowl, mix together the sour cream, low sodium mayonnaise, and the zest and juice of 1 lime (save the other lime for later in the recipe). Set this mixture aside.
Step 4: Once the corn has finished cooking, brush the sour cream and lime mixture over the entire corn cob.
Step 5: Top the corn with crumbled Mexican queso blanco cheese, sprinkle on the chili powder, and top with fresh cilantro.
Step 6: Juice the remaining lime over the corn before serving, and enjoy!
Recipe FAQs
While it can vary, our recipe has 52 mg sodium per serving (for each ear of corn) as it uses low sodium ingredients like low salt cheese, fresh cheese, and no added salt. If you buy street corn from a restaurant or vendor, the sodium content will vary based on the ingredients they use.
Yes! If you don’t have corn on the cob, you can use no-salt-added canned corn or thawed frozen corn instead. Heat 4 cups of corn, then mix it in with the sour cream/mayo mixture, and top with fresh cheese, cilantro, and chili powder.
This corn is best fresh, but you can store any leftover corn in an airtight container (like a plastic zip bag) and enjoy within 2 days.
More Low Sodium Corn Recipes
- Low Sodium Cornbread
- Low Sodium Southwest Steak Bowls
- The best Low Sodium Jalapeno Poppers
- Low Sodium Couscous Salad Recipe
- Low Sodium Chicken Pot Pie
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Mexican Street Corn (Elote)
Equipment
- Grill
- Brush
- Mixing Bowl
Ingredients
- 6 ears of corn
- ⅓ cup sour cream or Mexican crema
- 1 tablespoon low sodium mayonnaise
- 2 limes zested and juiced, divided
- 1 ounce low salt Mexican Queso Blanco cheese or other low sodium cheese
- ½ teaspoon chili powder
- ¼ cup fresh cilantro chopped
Instructions
- Shuck the corn, removing the corn silks and leaving the husks intact. Fold the husks back to create a 'handle' for turning the corn on the grill.
- Start your grill, and get it up to 400 degrees Fahrenheit. Place the ears of corn directly on the grates, and cook for 8-10 minutes, turning the corn so it gets lightly charred.
- Meanwhile, in a small bowl, mix together the sour cream, low sodium mayonnaise, and the zest and juice of 1 lime (save the other lime for later in the recipe). Set this mixture aside.
- Once the corn has finished cooking, brush the sour cream and lime mixture over the entire corn cob.
- Top the corn with crumbled Mexican queso blanco cheese, sprinkle on the chili powder, and top with fresh cilantro.
- Juice the remaining lime over the corn before serving, and enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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