Mexican Corn Recipe
A fun twist on classic elotes—grilled to smoky perfection, slathered in zesty crema and crumbly cheese. Packed with protein, fiber, and vitamin C, this dish is perfect for summer gatherings or weeknight dinners.
Ingredients
- 4 ears fresh corn (maize), husks removed
- 1/2 cup plain whole-milk Greek yogurt for creaminess
- 2 tablespoons Mexican crema or sour cream optional
- 1/2 cup crumbled Cotija cheese or queso fresco
- 1 teaspoon chili powder adjust for spice
- 1 lime, zested and juiced
- 2 tablespoons chopped fresh cilantro leaves and tender stems
- 2 tablespoons melted unsalted butter or olive oil
- Fine sea salt and freshly cracked black pepper to taste
- 4 sheets heavy-duty aluminum foil for easy grilling
Instructions
- Fire up the grill to medium-high. Brush corn with butter or oil and wrap in foil. Grill for 12-15 minutes, turning occasionally.
- Grill the wrapped cobs for about 12–15 minutes until fragrant and slightly charred.
- Whisk Greek yogurt, Mexican crema, lime juice, lime zest, salt, and half the cilantro in a bowl.
- Carefully open the foil and generously brush each cob with the yogurt-lime mixture.
- Sprinkle chili powder, cotija cheese, remaining cilantro, and black pepper over the corn. Serve immediately.
Notes
Choose firm ears of corn with green husks and silky tassels. Avoid pre-crumbled cheese for texture. Fresh lime juice is recommended for better flavor.
Nutrition
Calories: 250kcal
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