On my list of goals this summer is to eat as much fresh corn as humanly possible.
Not to sound bossy, but I think everyone should do the same.
Corn is the vegetable that best sums up summer with tomatoes coming in a close second place.
It just doesn’t feel right to be eating corn on the cob any other time of year.
So far I’ve been doing pretty well with my corn consumption goals.
From grilling cobs to slicing off the kernels into salads, I am on my way to checking this off my to-do list.
It’s hard for me not to make a salad that has grilled ingredients and not include corn.
Two of my favorites are a grilled peach, corn and quinoa salad and a blueberry corn salad.
Whenever I fire up the grill, corn on the cob always gets a spot on the grates.
Usually I don’t eat the kernels on the cob, but last weekend I thought I should make a dressed-up corn on the cob that was slathered with something more special than butter.
Mexican street corn was the first idea that popped into my head.
Known as elotes, this Mexican corn on the cob is smeared in a mixture of mayonnaise, sour cream and lime juice.
I am not a big fan of mayo, so I swapped it out instead using Greek yogurt.
This yogurt crema made my Mexican street corn lighter than the traditional version.
I peeled back the husks. Then I removed the silk and braided the leaves creating a handle for each cob. I loved how the braids looked, and they served a very important function.
Once I finished grilling the corn, I coated the cobs in lime-spiked yogurt and sprinkled on crumbled cotija, chili powder, cilantro, salt and pepper.
I’ve know added something else to my summer must-do list: to find more ways to fancy-up corn on the cob.
Mexican Street Corn
- Prep Time: 5 minutes
- Cook Time: 7-9 minutes
- Total Time: 12-14 minutes
- Yield: Serves 4 1x
4 corn cobs
1/2 cup Greek yogurt
Juice from 1 lime
1/4 cup crumbled cotija cheese
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
Salt & black pepper
Preheat a gas or charcoal to high heat.
Pull back the husks of each corn cob. Remove the silk and braid the leaves of the husk. Tie the braid with one of the leaves.
In a small bowl, whisk together the yogurt and lime juice.
Grill the corn, turning occasionally, until lightly charred, about 7-9 minutes.
Smear the corn with the yogurt mixture and sprinkle with cheese, chili powder, cilantro salt and pepper.