Looking for the perfect side dish? Grilled Mexican-style corn is a guaranteed
crowd pleaser whether it’s served on taco night or at a weekend
barbecue. Made with non-fat Greek yogurt, canned chipotle chili,
cilantro, and cotija cheese, this delicious recipe serves four and can
be prepared and grilled in under 30 minutes!
• 4 ears of corn
• 2 teaspoons of olive oil
• ¼ cup of non-Fat-Greek yogurt
• 2 teaspoons of adobo (sauce from canned chipotle chilies)
• ¼ teaspoon of canned chipotle chili, chopped and seeds removed
• ¼ cup of cilantro, minced
• 2 tablespoons of cotija cheese (or shredded Monterey Jack or Mexican
• 1 lime, cut into wedges
Heat grill. Rub each of the ears of corn with olive oil and place over
a grill set to medium heat. Grill for 15 minutes, rotating
occasionally, until corn is cooked and slightly charred. If you don't
have a grill, bring a large, shallow pan of water to a boil (don't oil
the corn). Add the corn to the water and simmer, rotating occasionally,
for about 3 minutes. Remove from water and let dry slightly. Turn oven
burner on and lightly char the corn, about 30 seconds a side.
While corn is grilling, stir together yogurt, adobo, and chipotle. Set
Once the corn is off the grill, let cool slightly, about 3 minutes.
Spread each ear of corn with a quarter of the yogurt sauce all over.
Divide the cilantro and cotija and sprinkle over each of the ears.
Serve with a lime wedge to squeeze over.
Handy Hint: Shucking corn can be a pain, but if you have kids running
around it's a great way to get them involved in the cooking process
with a low-risk task. No knifes or heat in sight! Set them up outside
with ears of corn and a bag for the remnants, and let them shuck away.
Saturated fat: 2g
Polyunsaturated fat: 0.7g
Monounsaturated fat: 2g
Browse an entire library of healthy recipes