This is the stuff dreams are made of, no really it’s happened, I’ve actually had dreams about elote. I probably just over-shared but now you know, elote or Mexican street corn, is one of my many food dreams. This particular dream may or may not be recurring, I will just leave you guessing on that one!
Elote is really best off of a sidewalk cart or a food truck but if you can’t have that then we’ve found the next best way, to make it at home. Extra bonus is that our version of elote is probably half the calories as the real deal but it still tastes just as amazing. Whether you like your corn on or off the cob, it’s great either way. Better yet, try it both ways!
Elote (Mexican Street Corn)
Prep time
Cook time
Total time
Author: Good Thyme Kitchen
Serves: 4
Ingredients
- 4 ears corn, shucked
- 1-3 Tbsp canola oil
- ⅓ C Fage 0% Greek yogurt (can also use mayo)
- ⅓ C mexican crema (can also use sour cream)
- ½ C cotija cheese, crumbled
- ½ tsp chili powder + more for serving
- ½ tsp cayenne powder + more for serving
- 1 clove garlic, minced
- ⅓ C cilantro, chopped
- juice of 1 lime
- ¼ tsp kosher salt
- 1 lime, cut into wedges
Instructions
- Heat BBQ. While BBQ is heating, combine Fage, crema, garlic, ⅓ C cilantro, chili powder, cayenne powder and lime juice. Set aside
- Rub oil on corn. Grill corn evenly on all sides until golden brown and slightly charred but not burnt.
- Remove from grill. Roll corn through yogurt mixture. Sprinkle cotija, a dash of cayenne and chili powder and sprinkle with cilantro and serve with lime wedges.
Good Thyme Tip - You can also remove the corn from the cob. Just mix corn in a bowl with yogurt mixture and garnishings. Great either way!!
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