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Mexican Street Corn is one of my favorite recipes to enjoy during the summer. It is often served on a stick, though you could skip the skewer and make it right on the grill, like you would make traditional corn on the cob. First, I brushed the corn with Mazola® Corn Oil, grilled it and then added the toppings. Brushing the corn with the oil gives it a nice base when grilling. Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy choice for your family. See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
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For this recipe, I swapped a couple items that you’d find on traditional Mexican Street Corn for a lighter recipe. Instead of mayo, I used low fat Greek yogurt, low fat cotija cheese instead of full-fat, and spiced the corn up with low calorie/no calorie spices such as lime juice, lime zest and chipotle peppers. This gives a lot of flavor to the corn without adding a ton of calories.
2-4 tablespoons Mazola Corn Oil
6 to 8 medium ears sweet corn, husks removed
1 cup low-fat Greek yogurt
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup low fat cotija cheese, crumbled
Lime wedges, to serve
1. Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
2. Whisk together the sauce: In a bowl, whisk together the greek yogurt, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
3. Grill the corn: Brush the husked corn with a light coating of Mazola Corn Oil. Place the corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the Greek yogurt mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.