Yield: 4 servings

Grilled Mexican Street Corn (Elote)

Mexican Street Corn (Elote)

A creamy, yogurt and mayonnaise-based sauce with ancho, garlic, lime, cotija, and cilantro coats fresh, grilled sweet corn... A great side dish with a cumin-rubbed and grilled chicken breast or pork chop!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Sauce

  • 1/4 cup plain Greek yogurt
  • 1/4 cup olive oil mayonnaise
  • 2 tablespoons cotija (more for garnish), crumbled
  • 2 teaspoons ancho or chipotle chile powder
  • 1 teaspoon garlic (I like roasted garlic), minced
  • 2 tablespoons cilantro (more for garnish), finely chopped
  • 1 tablespoon fresh lime juice
  • several grinds sea salt, to taste

Grilled Corn

  • 4 ears sweet corn
  • salt and pepper to taste

Instructions

  1. Husk the corn. Snap in two (if desired). Skewer (if desired). Make the sauce.
  2. Whisk all sauce ingredients together. Taste for seasoning.
  3. Grill until some kernels are charred, turning to cook on all sides - about 15 minutes total. 
  4. Remove the corn from the grill and cool 5 minutes.
  5. Using a basting brush, generously "paint" the corn with the sauce. Garnish with additional crumbled cotija and chopped cilantro.
  6. Enjoy!

Notes

In calculating the calories, I used 1 medium (about 7") ear of corn per person (2 halves) at 100 calories per ear. I added 50 calories for the sauce, rather than 1/4 of the entire batch. The amount you brush on will determine the actual calories in your corn. As always, this information is from MyFitnessPal, and approximate.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 150