Corn Elote Recipe

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This corn on the cob elote recipe combines cooked corn with a lightened-up yogurt elote sauce, creamy cotija cheese, and chili powder!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Mexican

Keyword: corn elote recipe, corn on the cob elote, elote, elote recipe

Servings: servings

Calories: 104kcal

Author: Ansley Beutler

Equipment

1 Mixing Bowl

1 Large Pot or Grill

Ingredients

6 ears corn husked
¼ cup greek yogurt 2% or 5% fat is preferable
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon honey
¼ cup cotija cheese
½ teaspoon chili powder
¼ teaspoon sea salt
Cilantro finely chopped, to garnish, optional

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Instructions

Boil - Bring a large pot of water to a boil over medium-high heat. Add the ears of corn and allow them to cook until the kernels are bright yellow and tender, about 10 minutes.
Grill - Preheat the grill to medium-high heat. Brush corn with some olive oil or butter and place directly on the grill (husked removed). Close the grill lid and allow the ears to cook for 10 - 15 minutes, turning occasionally, until tender.
6 ears corn
In a bowl, stir together the greek yogurt, olive oil, honey, lime juice, and lime zest. Brush the mixture over the warm corn.
¼ cup greek yogurt, 1 tablespoon lime juice, 1 teaspoon lime zest, 1 teaspoon honey, 1 tablespoon olive oil
Sprinkle each ear of corn with cotija cheese, chili powder, sea salt, and cilantro, if desired, and enjoy!
¼ cup cotija cheese, ½ teaspoon chili powder, ¼ teaspoon sea salt, Cilantro

Notes

Storage: This recipe is best enjoyed right away. However, if you want to prepare in advance, you can cook the corn and combine the yogurt sauce 1-2 days ahead of time. Store them in separate airtight containers in the fridge.

When you’re ready to serve, assemble the ingredients cold. Or, quickly warm the corn in the oven, microwave, air fryer, or on the grill first.

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