Elote is a popular Mexican street food in which a grilled corn on the cob is slathered with a crema-mayonnaise mixture. Yup, delicious, but not so easy on the stomach, digestion or the hips.
Using an easy substitute of Greek yogurt brings this street food home for me (read: makes it something I can eat!) I also cut the kernels from the cob and served them in a cup. No floss needed.
There is a version of this same idea, called esquites, but since I didn’t saute the cut corn in butter it doesn’t quite count. So I’m calling this simply elote in a cup.
Perhaps the name should be just Yummo!
Healthy Elote in a Cup
6 Grilled corn cobs, cut from the cob
2 cups Greek yogurt
2 limes- 1 juiced, 1 cut into quarters
1 tsp ground cumin
1/4 tsp ground chili powder
chopped green onions
2 thinly sliced radishes
Tajin Classico Seasoning
Grill corn and cut from the cob. Do this in a big bowl rather than on a cutting board – it keeps more of the corn in the bowl and less all over your counter.
Stir together the yogurt, juice of 1 lime, cumin and the chili powder.
- 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 a squeeze of lime
- Sprinkle with the tajin classico seasoning
Note: if you don’t have the tajin, you can fake it with salt, chili powder and lime but it’s worth buying a bottle!