I don’t know about you guys, but for me, summer time and corn on the cob go hand in hand. I have the best memories of hanging out barefoot on the back deck listening to music while my dad shucked ears of fresh corn from a local farm for us to eat with dinner that night.
Back then we kept things simple: butter and a sprinkling of salt. But these days I like to get a little more creative with my corn on the cob. It’s such a chameleon, playing well with so many different flavors that it makes it a great addition to a number of dishes.
One of my absolute favorite types of corn to make is elote-style (otherwise known as Mexican street corn). It’s simple and easy to make but packed with flavor.
When I lived in Hoboken, they used to have a huge street fair in the summer and one of the booths I always made sure I visited was the one serving up freshly made Mexican street corn. The hint of chili lime from the sauce mixed with the creaminess of the cojita cheese all slathered on the crisp, juicy kernels of corn makes this dish not only flavor but texture perfection as well.
I swapped out the traditional mayonnaise for siggi’s 4% touch of honey yogurt and let me tell you, it was a very good call. The simple ingredients in the yogurt lend an amazing flavor while also providing a nice boost without a lot of sugar – it really takes this favorite dish of mine to the next level.
Try pairing this corn with grilled marinated chicken skewers, tacos or even wings! It’s so versatile that the sky is really the limit – it makes a perfect complement to pretty much any main dish for summer!
- 4 ears of corn, shucked
- 1/4 cup siggi’s 4% touch of honey yogurt
- 1/4 cup Mexican crema or sour cream
- 1/2 cup Cotija cheese, plus more for serving
- 1/2 teaspoon chili powder, plus more for serving
- 1 teaspoon minced garlic
- Squeeze of fresh lime juice, plus wedges for serving
- Garnish: chopped cilantro, ¼ teaspoon fresh lime juice
- Heat half the burners of a gas grill to high heat then cover, allowing it to preheat for about 5 minutes.
- Meanwhile, combine siggi’s, crema (or sour cream), cojita cheese, chili powder, minced garlic and lime juice in a bowl, stirring well then setting aside.
- When the grill is hot, place the corn directly over hot side and cook, rotating occasionally for an even char on all sides (around 7-10 minutes total).
- Transfer corn to a plate and slather evenly with siggi’s mixture. Sprinkle with additional cheese and chopped cilantro plus a squeeze of lime juice and sprinkle more of chili powder as desired.