Elotes are a classic Mexican street food. Roasty sweet corn with a limey cream sauce, topped with cheese—and some chili spice if you’re up for it. ¡Es como un sueño!
You can also make a salad version of this by cutting the corn off the cob and mixing it with the sauce in a bowl, it’s such a tasty way to dress a salad.
What is unique about this version of the recipe is the use of plain 2% Greek yogurt. Greek yogurt is high in protein, full of probiotics and tastes just like sour cream, making it a more nutritious alternative that you can use for anything from topping off tacos or chili to paprikash or ranch dip. Try making the swap in your favorite recipes.
Ingredients:
6 ears of corn
1 tablespoon olive oil
¼ cup of avocado (half an avocado)
¼ cup of 2% fat plain/unflavored Greek yogurt
½ teaspoon chili powder
1 tablespoon lime juice
½ cup crumbles cotija cheese
3 tablespoons fresh chopped cilantro
Prep the corn. If there is a husk, either remove it or fold it back and tie it with cooking twine. Lightly coat each cob with olive oil. Heat grill on med-high and grill the corn, turning occasionally until brown charred spots appear. Remove corn and set aside. To make the sauce, add the avocado, Greek yogurt, lime juice and chili powder to a blender or food processor. Blend until smooth.
Coat the corn in the sauce, top with the crumbled cotija cheese and cilantro, and enjoy! Serves: 6
Recipe adapted from Easy Mexican Street Corn (Elotes) Recipe – Made 2 Ways (foolproofliving.com)
Nutrition Facts:
Calories: 208
Total fat: 9.5g
Sodium: 119.6mg
Total Carbs: 28g
Fiber: 3.4g
Sugar: 9.3g
Protein: 8.4g
