What’s better than tacos? Sides to go along with those tacos, duh! I was introduced to Elotes about a year ago when I stopped by a local restaurant to pick up some tacos (what else is knew). I’ve never had Elotes beforehand; however, I was in awe the moment I took my first bite. Later I learned that Elotes are made with mayonnaise and I my friends, am NOT a fan of mayonnaise. It’s not good for you and it just looks like a tub of fat in my opinion, but hey, to each their own! Greek yogurt Elotes for the win!
With summer in full swing, I wanted to whip up some “healthy” sides for our summer dishes. Since the corn is well over knee high (by the 4th of July), I thought corn would be the perfect side – especially doctored up.
Pair this corn with my Avocado Panko Crusted Mango Tacos or Roasted Cauliflower Panko Tacos !
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Greek Yogurt Elotes with butter and seasonings.
- 1 5.3 oz + 2Tbsp container Plain Greek Yogurt
- 1 1/4 Tbsp Onion Powder
- 1/4 tsp Garlic Salt or Slap ya Mama seasoning
- 1 tsp Cilantro
- 1 tsp Minced Garlic
- 1 Lemon Wedge or lime
- Sprinkle Chilli Powder
- Sprinkle of Parmesan Feta, or Cotija Cheese
- 4 Stalks Corn
- Butter
- Salt & Pepper if desired
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Mix the greek yogurt with the lemon juice, onion powder, garlic salt, and minced garlic.
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Boil a large pot of water and cook the corn for 7-10 minutes.
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Remove corn from water and lather with butter (come on be rebellious)!
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Brush the greek yogurt mixture over the buttered corn all around.
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Roll the corn over a bed of cheese (of your choice) and top with cilantro and chili powder.
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Serve either on or off the cob!
