Elote is a popular Mexican street food, a grilled corn on the cob slathered with a crema mayonnaise mixture. Delicious, but not so easy on the stomach and hips.

Using an easy substitute of Greek yogurt brings this street food home for me. Because I cut the kernals from the cob and served them in a cup, this should be called esquites, but since I didn’t saute the cut corn in butter, i’m calling this elote in a cup.

Doesn’t matter the name cuz it’s just plain delicious.

Happy Healthy Tips: Genetically Modified foods pose serious health risks. Be sure to chose non-GMO corn.

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Healthy Elote in a Cup

  •  6 Grilled corn cobs, cut from the cob
  • 2 cups Greek yogurt
  • 2 limes
  • 1 tsp ground cumin
  • 1/4 tsp ground chili powder
  • 3 chopped green onions
  • 2 thinly sliced radishes
  • Cojita cheese
  • Tajin Classico Seasoning (if you don’t have this, you can fake it with salt, chili powder and lime)

Grill corn and cut from the cob. I find it easier to do this in a big bowl rather than on a cutting board (keeps more of the corn in the bow).

Mix together the yogurt, juice of 1 lime, cumin and the chili powder. Cut the remaining lime in half and then into quarters.

Assemble:

Place a few scoops of corn in a small bowl or cup. Add a good dollop of the yogurt. Sprinkle on green onions and add a couple of radish slices. Crumble the cojita cheese over the top. Serve with or squeeze on a lime wedge. Sprinkle with the tajin classico seasoning,

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