Mexican street corn (elote)
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Grilled corn is always a treat when it’s in season, but Mexican street corn—a popular snack sold by street vendors—takes this favourite to the next level. And you don’t have to wait too long. Known as elote, this well-spiced, creamy, cheesy version is ready in just 30 minutes. We used crumbled feta in this recipe since it's easy to find but finely shredded cotija is what's traditionally used. It’s a mild, salty, crumbly cheese similar to feta. If you’re not a fan of spicy flavours, reduce or omit the chilli powder.
Ingredients
Corn
4 cob(s), large, (cobs), husk and silk removed
Low-fat mayonnaise
¼ cup(s), (75g)
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Fresh coriander
¼ cup(s), chopped
Chilli powder
½ tsp, Mexican variety, plus an extra ½ tsp to sere
Garlic
1 clove(s), (small), crushed
Lime rind
½ tsp, finely grated
Lime juice
1 tsp
Reduced fat feta cheese
80 g, finely crumbled
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Preheat oven grill to medium-high.
2
Place corn on a baking tray and lightly spray with oil. Grill for about 12 minutes, turning occasionally, until tender and lightly charred.
3
Meanwhile, combine mayonnaise, yoghurt, coriander, chilli, garlic, lime rind and juice in a small bowl.
4
Brush grilled corn with mayonnaise mixture, then sprinkle evenly with feta. Sprinkle with extra chilli powder and serve with lime wedges.
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