Mexican street corn
3
Points®
Total time: 30 min • Prep: 18 min • Cook: 12 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 favorite 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. Ancho chile powder is dark and smokey with a mild to medium heat. If you’d like to go hotter, sprinkle the corn with hot Mexican-style chili powder or ground red pepper.
Ingredients
Corn on the cob
4 ear(s), medium, husks and silks removed
Cooking spray
4 spray(s)
Light mayonnaise
¼ cup(s)
Cilantro
¼ cup(s), chopped
Plain fat free Greek yogurt
2 Tbsp
Lime zest
½ tsp, finely grated
Fresh lime juice
1 tsp
Ancho chili powder
½ tsp
Jarred minced garlic
¼ tsp
Crumbled feta cheese
4 Tbsp, or queso cotija (see Note below)
Instructions
1
Preheat grill to medium.
2
Lightly coat corn with cooking spray; grill corn until tender and lightly charred, turning occasionally, about 12 minutes.
3
Meanwhile, combine mayonnaise, cilantro, yogurt, lime zest, lime juice, chili powder and garlic in a small bowl.
4
Brush grilled corn with mayonnaise mixture, then sprinkle each ear with 1 Tbsp cheese. Sprinkle with additional ancho chili powder and serve with lime wedges, if desired.
5
Serving size: 1 ear
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