Mexican Street Corn

No ratings yet

Smoky, creamy, and packed with zesty Mexican flavor - this Mexican Street Corn recipe is the ultimate summer side dish. Learn the secrets to making this crowd-pleasing street food favorite.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Ingredients

4 ears of corn (elotes)
1 cup dehydrated cottage cheese, low fat, rumbled (200 g)
½ cup Greek yogurt, nonfat, plain (125 g)
2 tablespoons light butter (28 g)
1 tablespoon lime zest (from about 2 limes)
2 tablespoons lime juice (30 ml)
1 tablespoon taco seasoning (15 g)
1 teaspoon salt (5 g)
2 tablespoons fresh coriander, chopped (10 g)

Instructions

Boil the Corn: Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil. Add the ears of corn to the boiling water, making sure they are fully submerged. Cover the pot and cook the corn for about 30 minutes, or until the kernels are tender.
Prepare the Yogurt Mixture: While the corn is boiling, prepare the yogurt mixture. In a medium bowl, combine 1/2 cup of Greek yogurt with 2 tablespoons of light butter. Use a hand whisk to mix them thoroughly until the butter is well incorporated and the mixture is smooth.
Add 1 tablespoon of lime zest, 1 tablespoon coriander, 2 tablespoons of lime juice, and 1 tablespoon of taco seasoning to the yogurt mixture. Stir well to combine.
Place the bowl in the freezer for about 20 minutes to allow the mixture to firm up. This step is crucial for ensuring the mixture sticks to the corn later.
Prepare the Cottage Cheese: Preheat your oven to the lowest possible temperature (around 200°F or 95°C). Spread the cottage cheese evenly on a baking sheet lined with parchment paper.
Place the baking sheet in the oven and let the cottage cheese dehydrate for about 1-2 hours, or until it becomes dry and crumbly. If you already have pre-dehydrated cottage cheese, you can skip this step. Once done, let it cool and then crumble it into small pieces.
Coat the Corn: After the corn is cooked, remove it from the pot and let it cool slightly until it is safe to handle. Take the yogurt mixture out of the freezer. Using a spatula or a brush, coat each ear of corn with a generous layer of the yogurt mixture. Make sure to cover all sides evenly.
Add the Cheese: Roll each coated ear of corn in the crumbled, dehydrated cottage cheese. Press lightly to ensure the cheese sticks to the yogurt mixture. Although it is not the traditional way, I usually roast my corn for about 5 minutes after covering it with cheese.
Garnish and Serve: Sprinkle fresh chopped cilantro over the top of each corn cob. Serve the corn immediately with an additional sprinkle of taco seasoning and a wedge of lime for extra flavor.

Notes

Just 1 WW point per serving!

Nutrition