Oh man do I love corn. I could eat it all summer long, any way you cook it. One of my favorite renditions is Elote (otherwise known as Mexican street corn.) Either served in a cup or on the cob, Elote is always a yummy, creamy mess of corn, crema, cheese, chili powder and other seasonings.
This version is easy to make at home, still packs a tasty punch and is much healthier than the Mexican street food version. The creaminess of the Greek yogurt, mayonnaise and cheese are a nice balance to the spice of the cayenne pepper. You can always substitute in paprika for a milder spice if you wish. We like to eat these on the cob, but it’s just as delicious off the cob if you’re not in the mood for being a messy eater.
4 corn on the cob, husks removed
2 tablespoons lite mayonnaise
2 tablespoons Greek yogurt
2-3 tablespoons queso fresco, crumbled or chopped
Cayenne pepper (or paprika for a milder spice level)
1 tablespoon olive oil
- Preheat oven to 450°F.
- Brush corn with olive oil. Sprinkle with salt. Wrap each cob individually in a piece of foil.
- Place corn directly on the middle rack in the oven. Bake for 25 minutes.
- While the corn is in the oven, mix together low fat mayonnaise and Greek yogurt in a small bowl.
- Remove corn from foil and brush with mayonnaise/Greek yogurt mixture (you might not use it all up, which is okay). Sprinkle corn with cayenne pepper. Top with queso fresco.