# Healthy Elote Street Corn

> This is a healthy adaptation of the classic Mexican Street Corn recipe. You can make the corn on a grill or under your broiler.

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/healthy-elote-street-corn/

- Cuisine: Mexican
- Course: Side Dish
- Time: prep 7 min, cook 15 min, total 22 min
- Serves: 4

## 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

1. 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.
2. In a bowl, mix the coconut yogurt, garlic, salt, chili powder, cilantro, and juice of one lime.
3. Crumble the cheese and place on a plate.
4. Once the corn cobs have sat under water for 30 minutes, remove and dry off and rub with a light coating of coconut oil.
5. 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.
6. Let the corn cool for 5-10 minutes so you can handle them without burning yourself.
7. Slather the yogurt mixture evenly over all of the ears of corn.
8. Roll the ears of slathered corn in the cheese crumble then sprinkle on some more chili powder and serve with a wedge of lime.
9. 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.

## Nutrition per serving

- Calories: 172
- Carbohydrates: 26 g
- Protein: 11 g
- Fat: 4 g
- Saturated fat: 3 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 528 mg