Mexican Street Corn (Healthy Elote)
Ingredients
- 4 ears fresh corn husks removed
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise preferably avocado oil based
- 1 large lime juiced, plus wedges for serving
- 1/2 cup cotija cheese crumbled
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro chopped
- 2 cloves garlic minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper freshly ground
Instructions
- Preheat grill to medium-high heat. Clean and oil the grates to prevent sticking.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, salt, and pepper until smooth. Set aside.
- Place corn directly on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes, until kernels are lightly charred and tender.
- Remove corn from grill and let cool for 2-3 minutes until safe to handle.
- Using a brush or spoon, generously coat each ear of corn with the yogurt mixture.
- Sprinkle crumbled cotija cheese over the coated corn, pressing gently to help it adhere.
- Dust with chili powder and smoked paprika, then garnish with fresh cilantro.
- Serve immediately with lime wedges on the side for extra squeezing.
Notes
Storage tip: Leftover corn keeps in the fridge for up to 3 days. For a salad version, cut kernels off the cob after grilling and toss with the same mixture. Can be served at room temperature.