20-Minute Grilled Mexican Street Corn
Mexican street corn (elote) gets a healthier twist with creamy Greek yogurt instead of traditional mayo. Fresh corn is grilled until charred and smoky, then brushed with tangy yogurt and topped with crumbled Cotija cheese, cilantro, and chili powder. The lime wedges add a bright citrus finish that cuts through the rich toppings. Perfect for summer barbecues or as a side dish for Mexican-inspired meals.
Ingredients
- 4 ears corn, husks attached
- ½ cup Tillamook Plain and Simple 2% Farmstyle Greek Yogurt
- 2 tablespoons water
- ½ cup Cotija cheese
- ¼ cup cilantro, finely chopped
- 2 tablespoons chili powder
- kosher salt(optional)
- 2 limes, each cut into 4 wedges
Instructions
- 1
Prepare medium-hot fire in charcoal grill or heat gas grill to medium-high heat
- 2
Peel back husks to expose kernels, keeping husks attached
- 3
Gather husks and tie together with kitchen twine
- 4
Grill corn, turning occasionally until charred and cooked through
- 5
Remove from grill and brush each ear with yogurt while hot
- 6
Sprinkle with cheese, cilantro, chili powder and salt
- 7
Serve hot with lime wedges
Tips
Keep husks attached as natural handles to make turning and eating easier.
Brush yogurt on hot corn so it adheres better and creates a creamy base for toppings.
Char the corn well for authentic smoky flavor that mimics street vendor style.
Good to Know
Best served immediately while hot. Leftover corn can be refrigerated for 2 days.
Corn can be husked and prepped up to 4 hours ahead. Keep refrigerated until grilling.
Serve immediately while hot with lime wedges for squeezing over corn.
Common Mistakes
Don't remove husks completely - keep them attached as natural handles.
Apply yogurt while corn is hot so it adheres properly to kernels.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a grill?
Yes, you can char corn under the broiler or in a cast iron pan over high heat, turning frequently until charred all around.
What can I substitute for Cotija cheese?
Feta cheese, Parmesan, or queso fresco work well. Each will give slightly different flavor but similar salty, crumbly texture.
How long does leftover elote keep?
Dressed corn is best eaten immediately but will keep refrigerated for 1-2 days. The toppings may slide off when reheated.