Healthier Elote

I love Mexican street corn but I have discovered a way to make a slightly healthier elote by using Greek yogurt instead of mayo! So good, you might not even notice.

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In my opinion, no Mexican meal is complete without Elotes Mexicanos, especially when paired with tacos, Mexican hot dogs, or even pork pozole verde. Since I have already made the tacos healthier by oven-frying the avocados I decided I needed to do the same with the corn.

All I did was swap out the mayo for Greek yogurt, but I honestly could not tell the difference. Probably because I stilled used butter and cotija cheese. Hence why they are “healthier” not “healthy”.

What you need to make healthier elote:

• Corn on the cob
• Unsalted butter
• Greek yogurt
• Cotija cheese
• Smoked paprika
• Lime wedges, optional

These ears of corn were husked and baked in the oven, but I usually prefer grilling them with the husks on. Unfortunately, at the time when I first made this recipe I did not own an outdoor grill.

If you are lucky enough to have a grill, soak them in water beforehand for at least 30 minutes or wrap in foil so the husks don’t catch on fire! I may speak from experience…

Alternatively, you could cut the corn right off the cob and instead make Mexican corn casserole – also “healthier” with Greek yogurt. Or scrap the “heathier” and make street corn pizza!

Post updated 7/20/2023, photo above is the original.

One year ago: Banana Peanut Butter Bread Pudding

HEALTHIER ELOTE

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Yield: 2 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 ears of corn, shucked
• 2 Tbsp unsalted butter, melted
• 2 Tbsp plain Greek yogurt
• 1/4 cup finely grated cotija cheese
• Smoked paprika
• 2 lime wedges, optional

Directions

1. Preheat oven to 450 degrees.
2. Roll ears of corn in melted butter and wrap securely in foil. Bake for 25 minutes, turning often.
3. Remove from oven and carefully unwrap the corn.
4. Using a spatula or basting brush, spread Greek yogurt evenly over each ear of corn. Sprinkle with cotija cheese and paprika. Serve with a lime wedge.

Notes

Easily double or triple this recipe for more servings

Source: Adapted from Allrecipes.

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