Elote (Mexican Street Corn) Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4 servings
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
  1. 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.
  2. 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.