Mexican Street Corn with Greek Yogurt

Mexican Street Corn with Greek Yogurt
Chef Brainy
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.


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Using a brush or spoon, generously coat each ear of grilled corn with the yogurt mixture.
  6. Sprinkle the crumbled cotija cheese and chopped cilantro over the coated corn.
  7. 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!

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