Mexican Grilled Corn

This is elote, Mexico’s beloved grilled street corn, made a little lighter without losing the magic. The creamy slather usually leans hard on mayonnaise, but here half of it is swapped for tangy nonfat yogurt, so you keep the richness with far less fat.

Grilling the corn husked and directly over the fire is what gives elote its soul: those charred, blistered kernels pick up a smoky sweetness that boiled corn never will. Turn the ears as they cook so they mark all the way around.

The finishing trio does the rest. A swipe of the chili-spiked sauce clings to the hot corn, crumbly cotija adds a salty, funky bite (parmesan stands in nicely), and a squeeze of lime cuts through with bright acidity.

It comes together in about twenty-five minutes and is summer cookout food at its most fun, eaten right off the cob, messy and good.

Pro Tips

• Grill until the kernels char in spots; that smoky color is the whole point.
• Slather the sauce on while the corn is hot so it melts in and clings.
• If you can’t find cotija, use crumbled feta or finely grated parmesan.
• Sprinkle a little extra chili powder or Tajin on top for more punch.

Variations

• Cut the kernels off and toss everything together for esquites (corn in a cup).
• Add chopped cilantro or a pinch of smoked paprika.
• Swap the chili powder for chipotle for a smokier heat.