During the summer you will often find corn on the cob as part of our dinners. As much as I love and look forward to summertime staple, I was finding myself getting corn-ed out. So, I decided to change it up. By adding a few ingredients as toppings – our staple side dish took on a whole new life and was a big hit!
Elote, a popular Mexican dish, also known and grilled Mexican street corn inspired my corn on the cob makeover. And really, this dish does not take long to make at all! You’ll need 6 simple ingredients (including the corn), and just enough time to either grill or boil your corn. Enjoy!
- 4-6 ears of corn, shucked and washed
- 1, (5 oz) container of plain Greek Yogurt
- Cilantro (fresh or dried…I prefer freshly chopped)
- Red pepper
- Cotija cheese
- 1 Lime (for fresh lime juice)
- Prepare the corn. Either by grilling or boiling (whatever method you prefer)
- While to corn cooks, prep your toppings. Chop cilantro if you are going with fresh herbs, wash and quarter the lime. Get out the red pepper and yogurt. If you have a block of Cotija cheese, grate the cheese into fine pieces.
- Once the corn is cooked and while it is still warm, cover it with the greek yogurt. I find using a large cutting board as work space helps.
- After the corn is coated with the greek yogurt, sprinkle the Cotija cheese generously, followed by red pepper to your spice level.
- Top with cilantro and squeeze fresh lime juice. Serve immediately, and enjoy!