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Elote (Mexican Street Corn)

Lighten up the beloved street food snack by subbing Tillamook Yogurt for mayonnaise
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When making elote, the key is to char the corn until tender, then immediately brush it with the yogurt so that the cheese, cilantro, chili powder and salt will stick to the hot kernels. You'll want to eat it right when it comes off the grill.

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Elote (Mexican Street Corn)

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


4 ears corn, husks attached

½ cup Tillamook Plain and Simple 2% Farmstyle Greek Yogurt

2 tablespoons water

½ cup Cotija cheese

¼ cup finely chopped cilantro

2 tablespoons chili powder

Kosher salt, to taste

2 limes, each cut into 4 wedges


1. Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Working with 1 ear of corn at a time, peel back the husk to expose the kernels. Gather the husk and tie together using kitchen twine. Repeat with remaining ear.

2. Grill the corn, turning occasionally until charred and cooked through, 8 to 10 minutes. Remove from the grill and brush each ear with yogurt while hot. Sprinkle each ear with cheese, cilantro, chili powder and salt. Serve hot with lime wedges.

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