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Lilly’s Table

 
 
Zucchini Soup
Fire & Ice Cherry Tomatoes
© Lillys-Table.com Photo of Elote Corn
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Elote Corn

from Grilled Caesar, Elote Corn, Fire & Ice Tomatoes & Zucchini Soup, the Week of July 29, 2012.
View the previous or next recipe for this meal.

The Mexican street food of corn on the cob is smeared with a creamy, spicy lime sauce and finished with a sprinkle of cojita cheese. It feels decadent, but just use thick yogurt instead of the mayonnaise for a few extra probiotics.

Ingredients

  • 2 ears corn on the cob
  • 2 tablespoons greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime, juice, grate the zest too if possible
  • 1 pinch chili powder, more to taste
  • 1 pinch salt, to taste

Serving Size: 2 People

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Preparation Instructions

Soak the corn in the husks in a large bowl of water for at least 5 minutes, but longer is better.

Whisk together the yogurt, mayo if using, lime juice, zest if using and chili powder. Grate or crumble the cheese.

Place the corn in the husk on the hot grill (about medium to high heat). Grill for about 5 minutes on each side.

If you prefer the kernels to get a bit of char and golden color. Pull back the husks and discard the silks. Grill as directed above.

Once hot, remove from the heat and season with the salt. Paint on the sauce and sprinkle on the grated or crumbled cheese. Serve with a garnish of extra lime and/or a sprinkle of cilantro.