Health[ier] Mexican Roasted Street Corn

A favorite Mexican Street food made health[ier] with Greek Yogurt + Roasted Corn and the perfect amount of spice:)

Super bowl party planning [for your family] should begin about now I think. I’m not sure who exactly will be playing in the super bowl this year—nor can I guarantee that I will be viewing the Super Bowl this year. But I can guarantee that I will be eating during the Super Bowl this year.

And one dish that is sure to make the o’dourve table will be this Health[ier] Mexican Roasted Street Corn. It can be enjoyed as a chip dip, dalloped on the top of cooked sweet potatoes, or as a relish in tacos!

DID YOU KNOW:

The Mexican street corn we’re familiar with has roots in Mexico City…a city known widely for it’s street food. Most of which are antojitos (little cravings). And, ELOTE [corn] being the star player. However, get this fun twist….during my light research on Mexican Street corn, I encountered another street food that is a close cousin to the elote called esquites.

Esquites means the corn kernals are removed from the cob and served in a cup with all the delicious Mexican flavors. You know….like a savory corn sundae?? And thus the Mexican street corn that we know and love.

THE HEALTH{ier} MEXICAN FIXINS on top of the ESQUITES

• ROASTED CORN- you can use either frozen of fresh corn. I have used both!
  • If using FROZEN, simply dump it in a saute pan and turn to medium heat. Flip until “roasted”.
  • If using FRESH, do the same! You can also roast it in the oven. FYI NO oil needed. It roasts just fine and tastes delicious without any salt or pepper or oil.
• MAYONNAISE + GREEK YOGURT- Normally, this dish is made with FULL mayonnaise and a lot of it. However, I substituted half of the Mayo with Greek yogurt. This gives it a lighter taste AND some valuable protein while still leaving that needed tangy Mayo flavor.
• CHILI POWDER
• GARLIC
• SMOKED PAPRIKA -regular would work fine too!
• GREEN ONIONS
• LIME JUICE -I used the juice from 1 large lime, you might need 2,
• FRESH CILANTRO – nothing beats it!
• CHEESE – I prefer Cojita but Feta works good too [but Cojita is more super bowl party festive of course].
• JALEPENO – purely optional but very tasty

STEPS:

#1: Roast corn in saute pan or rinse the Roasted Frozen corn and drain well. If you want WARM Mexican corn, then you can heat up the Roasted Frozen corn on the skillet as well. Or you can use it cold.

#2: Mix wet ingredients + onions + spices in a bowl.

#3: Add Roasted Corn + cheese

#4: Chop cilantro and mix in. If you’re wondering how we chop herbs…see here!

#5: Serve with chips or as a dip or on tacos or on a salad or by the spoonful:)

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