In this New Wedge Salad, the distinctive flavors of Mexican street corn play out against a backdrop of crisp, cold wedges of lettuce. For a no-hot-stuff version, replace the chili with a pinch of coriander or cumin plus ¼ tsp. sweet or smoked paprika.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes
Serves: 4


  • 1 tsp. + 1 Tbs. extra-virgin olive oil
  • 2 ears corn, kernels cut from the cob
  • ¼ cup mayonnaise
  • 3 Tbs. low-fat sour cream
  • 1 Tbs. fresh lime juice
  • ¼ tsp. kosher salt
  • 1 large (or 2 small) romaine hearts, cut lengthwise into 8 wedges
  • ¼ tsp. mild chili flakes or chili powder
  • 1 cup chopped cherry tomatoes
  • a few sprigs cilantro


  1. In a medium pan over medium-high heat, heat 1 tsp. oil until shimmering. Sauté the corn until browned in spots, 2–3 minutes. Remove from the pan and let cool.
  2. Make the dressing: In a small bowl, whisk together the remaining 1 Tbs. oil with the mayonnaise, sour cream, lime juice, and salt.
  3. Divide the lettuce wedges onto 4 plates. Spoon the dressing over the wedges. Sprinkle with the chili flakes, and top with the corn, tomatoes, and cilantro.

Nutrition Information

Per serving (2 dressed wedges):

  • Calories: 220
  • Total fat: 17 g
  • Sat fat: 3 g
  • Carbs: 16 g
  • Fiber: 5 g
  • Total sugar: 5 g
  • Added sugar: 0 g
  • Protein: 4 g
  • Sodium: 240 mg

Photo: Kate Sherwood/CSPI.