Chipotle Lime Mexican Grilled Corn

Recipe for a lighter version of Sonoran-style Mexican grilled corn on the cob, with chipotle, Greek yogurt and lime.

Ears of yellow corn with chipotle and cheese
Chipotle Lime Mexican Grilled Corn
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
Course Side Dish
Cuisine Sonoran Style Mexican
Keyword how to make healthier grilled street corn, Jackie Alpers recipe, Mexican grilled corn, Mexican grilled corn recipe, recipe for chipotle lime grilled elote

 


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