Grilled Chipotle-Lime Mexican Style Corn

Name: Grilled Chipotle-Lime Mexican Style Corn
Ingredients: 2 T light mayonnaise; 2 T non-fat Greek yogurt; 2 T minced fresh cilantro leaves; 1/2 teaspoon chili powder; 1/4 teaspoon ground black pepper; 1 tsp hot sauce; Juice from 1 lime; 2 T grated Cotija or Romano cheese; 1 T olive oil; 1/4 teaspoon salt; 1 chipotle chili in adobo sauce; 4 large ears corn (shucked)

Every year on the 4th of July I make a different version of Mexican grilled corn, which along with the Sonoran style hot dog is a popular Tucson Sonoran street food.

Ears of yellow corn with chipotle and cheese

Servings: servings

Author: Jackie Alpers

Recipe for Sonoran style elotes

Ingredients

2 T light mayonnaise
2 T non-fat Greek yogurt
2 T minced fresh cilantro leaves
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1 tsp hot sauce
Juice from 1 lime
2 T grated Cotija or Romano cheese
1 T olive oil
1/4 teaspoon salt
1 chipotle chili 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 chili. 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 chili 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

Course Side Dish

Cuisine Sonoran Style Mexican

Keyword elotes, Mexican grilled corn

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