Street corn, also known as “elotes” are popular in Mexico and increasingly in the United States as well. The char from the grill, the cool creaminess of the sauce (lightened up here with reduced fat mayo and nonfat Greek yogurt), and the smoky heat of the chipotle powder mix together in an explosion of flavors. Try this recipe with late-season corn before it’s too late!
6-8 ears of corn, husked
1/4 cup reduced fat mayonnaise
1/2 cup nonfat Greek yogurt
1/4 cup chopped cilantro
2 cloves garlic, minced
juice of 1 lime
1/2 teaspoon chipotle chili powder
1/3 cup grated cotija cheese (can substitute Parmesan)
Grill corn, turning frequently, until lightly charred all over.
While the corn is grilling, mix together mayonnaise, Greek yogurt, chopped cilantro, minced garlic, lime juice, and chili powder.
Spread a generous amount of the sauce over the ears of hot corn. Optional: Top with additional cilantro, chili powder, or cotija cheese.