Grilled corn, or elote, is a popular street food in many parts of Mexico. Ears of grilled corn are slathered with a creamy chili sauce and sprinkled with cotija cheese. The recipe is easy and ready in about 25 minutes.
2 tablespoons mayonnaise
2 tablespoons plain non-fat yogurt
1/2 teaspoon chili powder
4 ears corn, husks removed
1 lime, halved for juicing
4 tablespoons grated cotija or Parmesan cheese
2 limes, quartered for garnish
- Preheat grill to medium-high heat.
- In a small bowl, add mayonnaise, yogurt and chili powder and stir to combine well.
- Grill corn, turning occasionally to ensure they cook evenly, until slightly charred and tender. Remove from grill.
- While the corn is still warm, spread each ear with 1 tablespoon of the mayonnaise mix. Squeeze lime juice over the ears of corn and sprinkle with cheese. Serve with lime wedges.