No Mexican meal is complete without elote, especially when paired with tacos. Since I had already made the tacos healthier by oven-frying the avocados I decided I needed to do the same with the corn. All I did was swap out the mayo for Greek yogurt, but could not tell the difference.
These ears of corn we baked in the oven, but I usually prefer grilling them with the husks on. Unfortunately I do not own an outdoor grill but if you do, soak in water beforehand or wrap in foil so the husks don’t catch on fire!
One year ago: Banana Peanut Butter Bread Pudding
2 ears of corn, shucked
2 Tbsp melted butter
2 Tbsp plain Greek yogurt (I used 2% Chobani)
1/4 cup finely grated cotija cheese
2 lime wedges, optional
- Preheat oven to 450 degrees.
- Roll ears in melted butter and wrap securely in foil. Bake for 25 minutes, turning often.
- Using a spatula, spread Greek yogurt evenly over each ear of corn. Sprinkle with cotija cheese and paprika. Serve with a lime wedge.
*Easily double or triple this recipe for more servings
Source: Adapted from Allrecipes.