Mexican Street Corn
on Jul 18, 2016, Updated Jul 08, 2023
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Instead of mayonnaise, this lightened-up version of Mexican street corn uses Greek yogurt. The cobs are sprinkled with chili powder and cotija cheese.
On my list of goals this summer is to eat as much fresh sweet corn as humanly possible.
Not to sound bossy, but I think everyone should do the same, too
Corn is the vegetable that best sums up summer with tomatoes coming in a close second place. It just doesn’t feel right to eat corn on the cob any other time of year.
And so far I’ve been doing pretty well with my corn consumption goals.
From grilling cobs to slicing off the kernels into salads, I am on my way to checking this off my to-do list.
It’s hard for me to make a salad that has grilled ingredients and not include corn.
Every time I make grilled corn, I put on a few extra cobs. The corn kernels make great leftovers that I add to so many things from greens to grains.
Two of my favorites are a grilled peach, corn and quinoa salad and a blueberry corn salad.
Whenever I fire up the grill, corn on the cob always gets a spot on the grates.
What are Elotes?
Elotes are Mexican corn sold by street vendors. Traditionally, the it’s grilled and charred on the cob. Then it’s slathered in a spicy mayonnaise sour cream mixture with chili powder.
They are finished with chopped cilantro and served with a lime wedge.
How To Make Mexican Street Corn
First, I fire up the grill, and then I work on pre-grilling prep.
To make this corn, I start by peeling back the husks. Then I remove the silk and braid the leaves creating a handle for each cob. I loved how the braids look! But it’s even better that they serve a very important function as handles making the corn easier to eat.
Before I start grilling, I whisk together a healthier version of the creamy sauce. It’s a mix of lime juice and Greek yogurt, which is thicker than other yogurts.
With everything ready, I go ahead and get to grilling. The kernels turn bright yellow and are charred in spots.
Finally, I slather the corn with the lime-spiked yogurt. Then I sprinkle on crumbled cotija, chili powder, cilantro, salt and pepper.
Ever summer my to-do list includes finding more ways to fancy-up corn on the cob.
You can’t go wrong when you braid the husks for handles and spread on something as simple as butter or even pesto.
Try One Of These Grilled Corn Recipes:
Grilled Corn Avocado with Cilantro Pesto
Mexican Street Corn
Ingredients
- 4 ears corn in their husks
- 1/2 cup Greek yogurt
- Juice from 1 lime
- 1/4 cup crumbled cotija cheese
- 1/2 teaspoon chili powder
- 1 tablespoon chopped cilantro
- Salt & black pepper
Instructions
- Preheat a gas or charcoal to high heat.
- Pull back the husks of each ear of corn. Remove the silk and braid the leaves of the husk. Tie the braid with one of the leaves.
- In a small bowl, whisk together the yogurt and lime juice.
- Grill the corn, turning occasionally, until lightly charred, about 7-9 minutes.
- Smear the corn with the yogurt mixture and sprinkle with cheese, chili powder, cilantro salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
