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Mexican Street Corn

Mexican Street Corn

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 7-9 minutes
  • Total Time: 12-14 minutes
  • Yield: Serves 4


Instead of mayonnaise, this lightened-up version of Mexican street corn uses Greek yogurt. The cobs are sprinkled with chili powder and cotija cheese.


  • 4 ears of corn
  • 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


  1. Preheat a gas or charcoal to high heat.
  2. Pull back the husks of each ear of corn. Remove the silk and braid the leaves of the husk. Tie the braid with one of the leaves.
  3. In a small bowl, whisk together the yogurt and lime juice.
  4. Grill the corn, turning occasionally, until lightly charred, about 7-9 minutes.
  5. Smear the corn with the yogurt mixture and sprinkle with cheese, chili powder, cilantro salt and pepper.