This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
Walk down any street in East L.A. during the summer, and you’ll smell it: the sweet, charred aroma of elotes, grilled Mexican street corn topped with mayonnaise, melted butter, cheese, and cilantro. The creamy, salty combination will have your tastebuds begging for more—but since each cob is typically loaded with artery-clogging mayo, it’s a treat best enjoyed sparingly. Thankfully, we’ve got a healthier version you can make at home and enjoy all season long. Topped with an avocado oil–based mayo, crumbly feta cheese, and plenty of lime and cilantro, this grilled corn recipe has all the traditional flavors with far less saturated fat.
Yield: 6 servings
Active Time: 15 minutes
Total Time: 20 minutes
6 ears of corn, husked
1 cup chipotle-lime mayonnaise
1 cup crumbled feta cheese
Zest of 2 limes
1/3 cup chopped cilantro
2 limes, sliced, to serve
Heat grill to medium. Put corn on grill and cook until kernels begin to char, about 3 to 5 minutes. Turn ears and repeat until cooked on all sides.
Remove corn from grill, slather with mayo, and roll in feta cheese to coat on all sides. Sprinkle with lime zest and cilantro. Serve with lime wedges.
Photo credit: Paul Delmont
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