Mexican Street Corn with Greek Yogurt
What Started it all:
Greek Yogurt, Corn, yeast, stove
This delightful Mexican Street Corn recipe combines the creaminess of Greek yogurt with the traditional flavors of elote, making it a delicious and slightly healthier twist on a classic. Perfect for a fun and flavorful side dish, this recipe serves 4 people.
Ingredients
- 4 ears of corn, husked
- 1 cup Greek yogurt
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon active dry yeast (optional, for extra flavor)
- 1 tablespoon olive oil (for grilling)
- Lime wedges (for serving)
Instructions
- Preheat your grill or stove-top grill pan over medium-high heat. Brush the ears of corn with olive oil and season with salt and pepper.
- Place the corn on the hot grill and cook, turning occasionally, until the kernels are tender and charred in spots, about 10-15 minutes. Remove from the grill and set aside.
- In a medium bowl, combine the Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper. Mix well until smooth and creamy.
- If using yeast for added flavor, dissolve the yeast in a tablespoon of warm water and let it sit for 5 minutes. Then, stir it into the yogurt mixture.
- Using a brush or spoon, generously coat each ear of grilled corn with the yogurt mixture.
- Sprinkle the crumbled cotija cheese and chopped cilantro over the coated corn.
- Serve the Mexican street corn immediately with lime wedges on the side for squeezing over the top.
This Mexican Street Corn with Greek Yogurt is a fun and tasty way to enjoy a popular street food with a healthy twist. The tangy yogurt, smoky spices, and salty cheese create a perfect blend of flavors that will have everyone coming back for more. Enjoy!