Monday, July 9, 2018

Street Corn

Here's my version of Mexican street corn, also called elotes. The original calls for crema or sour cream and loads of cheese with some spices. Instead, I've used low fat mayonnaise, with a small amount of flavorful cheese, and lots of spices. This is always a big hit at my house!


4 ears corn
1 tsp butter
several grinds of sea salt
several grinds of black pepper
1/4 cup low fat mayonnaise
1 tsp sriracha sauce
1 tsp lime juice
1 Tbs minced cilantro
1 Tbs parmesan cheese (optional for dairy free)
1 tsp paprika


Husk corn and coat lightly with butter. Use about 1 grind of salt and 1 grind of pepper on each ear of corn. Either wrap corn in aluminum foil, or place directly on a grill and grill over medium high heat for about 10 minutes, turning every few minutes. Mix together the remaining ingredients. When the corn is cooked, coat each ear with 1/4 of the mayonnaise mixture and serve.

Serves 4

Stealthy Cooking Tip: I used Parmesan cheese instead of Cotija because of the tangy bite and strong taste of Parmesan - a little goes a long way! Cutting back the cheese reduces sodium. Also, if you don't have any cilantro, feel free to substitute any fresh herb. When I made this batch, I used celery leaves!

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