I have to give credit to my daughter, Zoe for introducing me to Mexican Street Corn. When it’s served on the cob, it’s called Elotes. Think a piping hot ear of summer sweet corn slathered with the most delicious tangy and citrusy sauce with a sprinkling of Cotija cheese. I mean – come on! There is nothing wrong with that. Well, except it’s kinda hard to eat – and there is no doubt you’ll have corn stuck in your teeth…and since it’s classic Mexican Street food, you may be at a loss for floss. This is a diner friendly version – off the cob and in a bowl, but nonetheless delicioso! As always, the recipe is bendy – meaning you can swap out any hard-to-find ingredients.
Serves: Four Time: 20-minute prep; 30-minute chill time
6 ears of ripe summer sweet corn OR three cans of whole kernel corn (not creamed!)
2 tbs vegetable oil
½ cup low-fat mayonnaise
½ cup low or non-fat Greek plain yogurt
1 tbs Tajin
2 tbs crushed garlic (or about 2 cloves)
Juice and zest of two limes (or one large super juicy one)
1 tsp cayenne pepper powder
½ cup chopped cilantro
½ cup crumbled feta, queso blanco or cotija cheese
Salt and coarsely ground pepper to taste
If using corn on the cob, carefully remove kernels with a sharp kitchen knife and gather into a bowl. If using canned corn, drain and rinse corn.
Heat a large skillet and add vegetable oil until shimmering. Add corn. Cook for about 12-15 minutes over medium high heat until kernels start to char a bit. Set aside.
Combine mayonnaise, yogurt, garlic, spices, lime zest and juice and cilantro in a medium-sized bowl. Taste for seasoning. Add crumbled cheese. Toss with cooked corn. Chill for 30 minutes.
Just before serving, toss corn again to mix and garnish with a bit more chopped cilantro.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!