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 Healthy Elote 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!
Mexican street corn, or elote, exemplifies the vibrant and bold flavors of Mexican street food culture, where grilled corn becomes the canvas for a symphony of creamy, spicy, tangy, and savory elements. This beloved street food staple is traditionally served on a stick or with the husk pulled back as a handle, making it the perfect portable snack found at markets, fairs, and street corners throughout Mexico. The classic version features mayonnaise, Mexican crema, cotija cheese, chili powder, and lime, creating an irresistible combination that has made elote famous worldwide. This healthier adaptation maintains all the signature flavors while incorporating lighter ingredients for those seeking a more nutritious option.
What makes elote particularly special is the perfect contrast of textures and flavors in each bite. The sweet, smoky char of the grilled corn provides the foundation, while the creamy yogurt coating adds richness, the cheese contributes saltiness, lime brings brightness, and chili powder delivers a gentle heat. This sensory experience perfectly demonstrates the Mexican culinary talent for layering flavors and transforming simple ingredients into something extraordinary. The substitution of coconut yogurt for the traditional mayo and crema creates a lighter version that retains the essential creamy element while reducing calories and fat.
In contemporary food culture, elote has transcended its street food origins to appear on restaurant menus and in home kitchens worldwide, with numerous adaptations that respect the original while catering to different dietary preferences. This healthier version represents the evolution of traditional recipes to suit modern nutritional concerns while honoring the authentic flavor profile. Whether enjoyed as a snack, side dish, or transformed into a salad by cutting the kernels off the cob, healthy elote captures the essence of Mexican street food while providing a more wholesome option that doesn’t sacrifice the vibrant flavors that made the original so beloved.
WHY YOU’LL LOVE THIS RECIPE
- All the authentic elote flavor with fewer calories
- Perfect balance of sweet, tangy, creamy, and spicy
- Easy to customize to taste preferences
- Ready in under 30 minutes
- Impressive side dish for summer gatherings
- Can be served on or off the cob for flexibility
WHAT IS ELOTE?
Elote (eh-LOH-teh) is a popular Mexican street food consisting of grilled corn on the cob covered in a creamy sauce, cheese, chili powder, and lime. This healthier version substitutes traditional mayonnaise and Mexican crema with coconut yogurt for a lighter but equally delicious version of this beloved street food.
Healthy Elote Street Corn
Ingredients
- 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
Instructions
- 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.
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