Elotes are one of my favorite Mexican side dishes and the perfect way to use up a bunch of corn on the cob. The first time I had the dish was several years ago on a trip to Mexico during a beach BBQ that our resort threw for dinner one night. Sweet, savory and a little bit spicy, I couldn't believe I'd never had this magical combination before. Usually prepared with mayonnaise and cotija cheese, it isn't the healthiest dish, so I set out to find a way to make this a guilt-free side dish in our regular weeknight meal rotation. The recipe serves four but is easily scaled up or down for a couple or a crowd.
- 4 ears of corn
- 1 cup of Greek yogurt
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of cilantro
- 1/2 cup diced red onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Shuck the corn by removing the husk and all corn hairs
- Grill corn on medium heat for 15 minutes, rotating occasionally to cook all sides
- Dice up half a medium red onion (half-cup) and chop up cilantro
- Place corn, one ear at a time, in a bowl and shave off kernels with knife
- Add all ingredients to bowl with the corn
- Stir and serve!