Looking for something to make your taste buds dance? This Easy and Healthy Mexican Street Corn is sure to do the trick!
This post is sponsored by Stauffers of Kissel Hill. I am so thankful and happy to work with local businesses that I love, use and believe in. They pride themselves on quality ingredients and local connections, which is something Passport Flavor stands for. Thank you for your support for Passport Flavor and Stauffers of Kissel Hill!
Living in Lancaster County
As a Lancaster County native, corn is one of my food groups. Just kidding! But growing up, I ate a lot of corn. My childhood best friend and I have so many silly memories of us attempting to eat corn off the cob with no front teeth! One of my favorite recipes that my grandmother used to make was homemade chicken corn soup. Also, there were countless sleepovers where I would wake up to sweet syrup and delicious corn fritters. As a young adult, I cut back on the corn for some time. However, once I learned about Elote, there was no turning back!
Elote (Mexican Street Corn)
I first heard about Mexican street corn when my husband lived in D.C. while we were dating. It became known as a popular food truck item, and started making it’s way to other popular cities. Recently, I had noticed that it’s more formal name, Elote, has been making it’s way into newspapers, and blowing up my Pinterest feed. The concept of coating corn on the cob with savory, salty, and spicy ingredients is trending the media. I had tasted Mexican street corn before, but I never thought of making my own. However, when I saw that Stauffers was having a sale on local corn, I had to try!
Shake Things Up
Typically, Elotes are served on a stick as a snack. They generally are lathered with mayonnaise, cotjia cheese, lime juice, chili powder and cilantro. There are many variations, but the true Mexican street corn is coated with those toppings. If you have not heard me mention my aversion to mayo yet, this is the perfect time. Any recipe that has mayonnaise as an ingredient needs to be adapted, or I won’t be able to eat it. One of the reason why I never made Elotes was because I didn’t think I would ever be able to replace the mayo topping. Well, thankfully I was wrong! The almond milk yogurt that is used as a healthier (and more tolerable) option is just as delicious as the original! If you don’t believe me, try it for yourself!
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Easy and Healthy Mexican Street Corn
Ingredients
- 6 ears of corn shucked
- 4 tbs grapeseed oil
- 1 tsp ground pepper
- 1/3 cup chopped cilantro about 1/2 bunch
- 3 oz cotija cheese crumbled
- 1/2 cup almond yogurt Kite Hill or equivalent
- 1 lime
- 3 garlic cloves minced
- 1/2 tsp chili powder
- salt
Instructions
- Preheat oven to 400F
- While oven is preheating, shuck the corn
- Take each corn cob, coat it with oil, sprinkle with pepper, and wrap in foil
- Place the corn on a tray in the oven and back for 30 minutes
- While the corn is baking, prepare the other ingredients. Place the almond yogurt, half of the cilantro, half of the cotija, the lime juice, and chili powder in a small bowl. Mix until well combined. Set aside.
- When the corn is finished, unwrap the corn and switch the oven to broil. Broil at 500F for 5 minutes
- Remove the corn from the oven and lather with yogurt mixture.
- Top individually and personally with the extra cilantro and cotija. Add more chili powder if desired.
- Enjoy!
Notes
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!