Lean & Clean Cookbook

Grillers & Extras

Love food. Love cooking. No chef required.

Created by Lee Dowdle

Lighter Grilled Mexican Street Corn

Lighter Grilled Mexican Street Corn

Serves 4 servings

Prep: 15 minutes • Cook: 15 minutes

Sweet corn grilled until smoky and lightly charred, then finished with a creamy Greek yogurt and lime sauce, chili seasoning, and crumbled cotija cheese. This lighter take on Mexican street corn keeps the bold, tangy flavor while adding protein and cutting back on the heavier traditional mayo-based coating.

Ingredients

  • 4 ears fresh corn, husks and silk removed
  • 1 teaspoon olive oil
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • Fresh lime wedges for serving

Instructions

  1. Preheat the grill to medium-high heat, about 400°F. Lightly brush the corn with olive oil.
  2. Grill the corn for 10 to 12 minutes, turning every few minutes, until the kernels are tender and lightly charred on several sides.
  3. While the corn cooks, combine the Greek yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic powder, and salt in a small bowl.
  4. Remove the corn from the grill and allow it to cool for 1 to 2 minutes, then brush each ear with a thin, even layer of the Greek yogurt mixture.
  5. Sprinkle with cotija cheese and cilantro, add an extra pinch of chili powder or smoked paprika if desired, and serve immediately with fresh lime wedges.

Notes & Tips

  • Turn the corn regularly so it develops charred spots without burning the kernels.
  • Plain nonfat or low-fat Greek yogurt both work well for the creamy coating, and feta can be substituted if cotija is unavailable.
  • For extra heat, add a pinch of cayenne pepper or chipotle powder to the yogurt mixture.
  • For easier serving, cut each ear in half before grilling to make smaller portions.
  • The corn can also be cooked on the Blackstone over medium-high heat, turning every few minutes until tender with browned and lightly charred kernels.
Nutrition: 185 cal • 8g protein • 6g fat • 29g carbs