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.
Mexican Corn on the Cob
- 4 corn on the cob husks removed
- 2-3 tablespoons queso fresco crumbled or chopped
- 2 tablespoons lite mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon olive oil
- cayenne pepper or paprika for a milder spice level
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.