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Photo of Mexican street corn (elote) by WW

Mexican street corn (elote)

Total Time
35 min
20 min
15 min
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.



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


1 clove(s), (small), crushed

Lime rind

½ tsp, finely grated

Lime juice

1 tsp

Reduced fat feta cheese

80 g, finely crumbled


1 medium, cut into wedges, to serve


  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.