Recipe for a lighter version of Sonoran-style Mexican grilled corn on the cob, with chipotle, Greek yogurt and lime.
Servings: 4 servings
Every year on July 4th I make a different version of Mexican grilled corn, which along with the Sonoran style hot dog is a popular Tucson Sonoran street food. This recipe is for a lighter version of Sonoran style Mexican grilled corn on the cob, with chipotle, Greek yogurt and lime.
Ingredients
- 2 tablespoon light mayonnaise
- 2 tablespoon nonfat Greek yogurt
- 2 tablespoon minced fresh cilantro leaves
- 1/2 teaspoon red chile powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon hot sauce such as Cholula
- Juice from 1 lime
- 2 tablespoon grated Cotija or Romano cheese
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 chipotle chile in adobo sauce
- 4 large ears corn shucked
Instructions
- Heat the grill or a grill pan to medium. In a large bowl, combine oil, salt, and remaining chipotle chile. Smash with a fork until well combined; add corn and toss until coated evenly.
- While corn is grilling, combine mayonnaise, yogurt, cilantro, 1/4 teaspoon red chile powder, black pepper, lime juice, and cheese in large bowl; set aside.
- Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Garnish with more cheese. Serve immediately
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