Elote (Mexican Street Corn) Recipe
Lighten up the beloved street food snack by subbing Tillamook Yogurt for mayonnaise
When making elote, the key is to char the corn until tender, then immediately brush it with the yogurt so that the cheese, cilantro, chili powder and salt will stick to the hot kernels. You'll want to eat it right when it comes off the grill.
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Watch the video to see how this recipe is made. To see more recipes, go to "Dairy to Dream."
Recipe from the Tasting Table Test Kitchen
Elote (Mexican Street Corn)
Make a healthier-but just as tasty-version of elote (Mexican grilled corn) with Tillamook 2% Greek Yogurt.
Prep Time
10
minutes
Cook Time
10
minutes
servings
4
servings
Total time: 20 minutes
Ingredients
- 4 ears corn, husks attached
- ½ cup Tillamook Plain and Simple 2% Farmstyle Greek Yogurt
- 2 tablespoons water
- ½ cup Cotija cheese
- ¼ cup finely chopped cilantro
- 2 tablespoons chili powder
- Kosher salt, to taste
- 2 limes, each cut into 4 wedges
Directions
- Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Working with 1 ear of corn at a time, peel back the husk to expose the kernels. Gather the husk and tie together using kitchen twine. Repeat with remaining ear.
- Grill the corn, turning occasionally until charred and cooked through, 8 to 10 minutes. Remove from the grill and brush each ear with yogurt while hot. Sprinkle each ear with cheese, cilantro, chili powder and salt. Serve hot with lime wedges.
Nutrition
| Calories per Serving | 195 |
| Total Fat | 8.4 g |
| Saturated Fat | 4.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 19.8 mg |
| Total Carbohydrates | 26.4 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 8.4 g |
| Sodium | 462.5 mg |
| Protein | 9.8 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
