Austin Street Corn (Healthy Elote)
I really wanted to call this Mexican Street Corn (Elote), but with my healthy adaptations to this recipe, it just wouldn’t be right. It would be like me trying to pass off menudo without tripe, or pate without liver – good, but just not the same. So I call it my Austin Street Corn Recipe. This recipe replaces only a few of the ingredients with healthy alternatives while maintaining the yum factor. You may doubt it, but give it a try before you judge! You will notice the picture of my corn does not include cilantro – I love cilantro, but I had to keep it off since my taste tester has the cilantro-tastes-like-soap gene. ♥ Feel free to add plenty of cilantro as the recipe calls for – then call me over so I can have some!
This is a healthy adaptation of the classic Mexican Street Corn recipe. You can make the corn on a grill or under your broiler.
- 4 ears corn
- coconut oil
- 1 cup coconut yogurt
- 1 clove garlic minced
- salt to taste
- 1 tbsp chili powder
- 1 tbsp cilantro chopped
- 2 limes
- 1 cup fat-free feta cheese or cotija cheese if you want
Shuck the corn and place in a container big enough to submerge and cover with water. Use a plate or something to weigh down the corn so they stay submerged. Let sit for at least 30min.
In a bowl, mix the coconut yogurt, garlic, salt, chili powder, cilantro, and juice of one lime.
Crumble the cheese and place on a plate.
Once the corn cobs have sat under water for 30 minutes, remove and dry off and rub with a light coating of coconut oil.
Broil for 3-5 minutes per side directly under the broiler. Turn a quarter turn every 3-5 minutes trying to achieve a nice brown all over the cob. A few burnt kernels here and there are just fine! You can also cook on an outdoor grill over medium-high heat.
Let the corn cool for 5-10 minutes so you can handle them without burning yourself.
Slather the yogurt mixture evenly over all of the ears of corn.
Roll the ears of slathered corn in the cheese crumble then sprinkle on some more chili powder and serve with a wedge of lime.
I also like to serve the corn off the cob and plated so I just use a knife to cut the kernels off of the cob and toss everything in a bowl before serving.
