Protein Mexican street corn
a sweet side dish for your summer barbecues
One of the most delicious ways to cook and serve corn, this Mexican Street Corn is a great recipe to serve at a barbecue or alongside some tacos for dinner. By grilling the corn until slightly blackened, the flavour of the corn becomes caramelised and slightly smoky. A mixture of yogurt, neutral whey protein, feta cheese and hemp seeds is brushed onto the corn in a creamy layer. This helps a sprinkling of chilli flakes and coriander to stick to the corn for an extra hit of fresh & spicy flavour.
Preparation
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Combine the yogurt, whey protein, mayonnaise, garlic and hemp seeds in a bowl, whisking until fully combined. Taste and season with salt, as needed.
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Remove the husks from the ears of corn and place the corn cobs onto a barbecue or a griddle pan on the stove over a high heat. Grill, turning occasionally, until blackened in patches all over.
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Remove the corn from the heat then brush all over with the mayonnaise mixture. Place the crumbled feta onto a plate and roll the corn in it so it sticks to the cobs.
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Place the coated corn onto a serving plate and sprinkle with the chilli flakes and coriander. Serve warm with wedges of lime for squeezing.
- Enjoy!
If you can get queso fresco, feel free to use this instead of the feta cheese in this recipe. If you want to serve this as more of a salad, grill the corn on the cob then use a sharp knife to cut the kernels off the cob before dressing them with the creamy dressing and sprinkling on the toppings.

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