Elote is a popular Mexican street food, a grilled corn on the cob slathered with a crema mayonnaise
mixture. Delicious, but not so easy on the stomach and hips.
Using an easy substitute of Greek yogurt brings this street food home for me. Because I cut the kernals from the cob and served them in a cup, this should be called esquites, but since I didn’t sauté the cut corn in butter, I’m calling this elote in a cup.
Doesn’t matter the name cuz it’s just plain delicious.
Happy Healthy Tips: Genetically Modified foods pose serious health risks, be sure to chose non-GMO corn.
Healthy Elote in a Cup
6 Grilled corn cobs, cut from the cob
2 cups Greek yogurt
1 tsp ground cumin
1/4 tsp ground chili powder
3 chopped green onions
2 thinly sliced radishes
Tajin Classico Seasoning (if you don’t have this, you can fake it with salt, chili powder and lime)
Grill corn and cut from the cob. I find it easier to do this in a big bowl rather than on a cutting board (keeps more of the corn in the bow.) Mix together the yogurt, juice of 1 lime, cumin and the chili powder. Cut the remaining lime in half, and then into quarters. Assemble:
- Place a few scoops of corn in a small bowl or cup.
- Add a good dollop of the yogurt. Sprinkle on green onions and add a couple of radish slices.
- Crumble the cojita cheese over the top
- Serve with or squeeze on a lime wedge
- Sprinkle with the tajin classico seasoning