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Mexican Street Corn
  • 0 MINUTE COOK TIME
  • 15 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN
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Ingredients

  • 1/4 C queso fresco, or grated parmesan cheese
  • 4 cans (15 oz) Corn, or 4 ears fresh corn, cut from cob
  • 1 tsp lime, juiced
  • 2 tsp cilantro
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 3/4 C nonfat plain yogurt

Directions

Mise en place

  • Measure out queso fresco or parmesan cheese, cilantro, chili powder, garlic powder, and yogurt.
  • Drain and rinse corn if canned. Rinse, remove corn from cob, and measure out if on cob.

Make Dressing

  • Add yogurt and seasonings to a bowl.
  • Squeeze in juice from lime.
  • Mix until well combined.

Bring it all together

  • Add corn to bowl with dressing.
  • Mix until the corn is well coated.

Serve

  • Sprinkle with crumbled queso fresco or parmesan cheese.
  • Serve and enjoy!

Recipe in Action

All Categories:
  • 8 Servings
  • Difficulty: Easy
Click here for Nutrition Facts Nutrition Tip

Corn is high in fiber and can aid in digestion.

Cultural Facts

Mexican Street Corn, also commonly called "elote," is traditionally made with butter and mayonnaise.

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