“Skinny” Grilled Mexican Corn

This “Skinny” Grilled Mexican Corn is the perfect way to kick off the grilling and famous “Utah Sweet Corn” time of year! It is, not only a healthier way to eat that delicious Mexican Street Corn that we all know and love, but so delicious and full of flavor from the spices you taste right off the bat, to the tang of the Greek yogurt and Parmesan cheese, and finishing off with that fresh-squeezed lime ending!  You won’t even miss those extra fat grams and calories from the original version.


• 8 ears of fresh Sweet Corn (shucked)

• 1/2 c. plain Greek Yogurt (or ¼ c. sour cream ¼ c. greek yogurt)

• 1 ½ cup Parmesan cheese

• 2 tsp chili powder or Tajin (Mexican spice)

• Couple dashes of salt and pepper

• ½ cup fresh cilantro, chopped

• 1 lime, cut into wedges (optional)

• Extra Virgin Olive Oil Spray


  1. In a small bowl, mix together Greek yogurt and sour cream. Set aside.In a small bowl, mix together chili powder and salt and pepper. If using Tajin, you don’t need to add salt and pepper.  Set aside.
  2. Spray or brush each ear of corn lightly with olive oil. Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through.
  3. Take corn off of grill and brush with Greek Yogurt mixture. Sprinkle with spice mixture, cheese, and cilantro. Squeeze lime wedges over each piece of corn. Enjoy!