How to Make The Best Elotes (Grilled Street Corn)

Take advantage of one of the best crops of the summer – sweet summer corn! I’m putting a better-for-you twist on a favorite side dish of mine with this Healthy Grilled Mexican Street Corn! So easy and flavorful, you won’t even notice it’s better for you!

Grilled Mexican street corn—also known as elote—is a smoky, creamy, and crave-worthy summertime staple. Traditionally, this beloved street snack is slathered with mayonnaise, butter, cotija cheese, and chili powder. While undeniably delicious, the classic version can be a bit indulgent. Luckily, with a few smart swaps, you can enjoy all the bold, vibrant flavors of elote in a lighter, healthier way—without missing out on the magic.

Why We Love Healthier Grilled Mexican Street Corn

Healthier grilled Mexican street corn hits that sweet spot between flavor and feel-good eating. We love it because:

It’s perfect for summer. This is the ultimate BBQ side dish—colorful, fresh, and made for warm evenings on the patio.
It’s packed with flavor, not guilt. Smoky charred corn, tangy lime, creamy yogurt, and salty cotija cheese come together in a way that feels indulgent but isn’t.

It’s still satisfying. Thanks to the Greek yogurt and small touch of mayo, you get the rich, creamy mouthfeel of that popular street food—with fewer calories and more nutrients.

It’s fresh and balanced. The lime juice, cilantro, and chili powder add a vibrant brightness that lifts every bite.

It works for all kinds of eaters. Whether you’re watching your calories, cutting down on dairy, or just trying to eat cleaner, this version makes room at the table for everyone.

Key Ingredients for Healthier

Fresh sweet corn

To prepare sweet corn for grilling, follow these steps:

Peel back the husks (but don’t remove them). Gently pull the outer husks down to expose the corn kernels, being careful not to tear them off completely.

Remove the silk. Pull out as much of the silky threads as you can.

Soak the corn. Soak the ears (with husks pulled back up) in a large pot or sink filled with cold water for 15–30 minutes. This prevents the husks from burning and helps steam the corn.

Grill the corn. Shake off excess water, pull the husks back up over the corn, and grill over medium heat for 15–20 minutes, turning occasionally. The husks will char, but the corn inside will be tender and flavorful.

Optional finish: For added char, peel back the husks in the last few minutes of grilling and let the kernels sear briefly on the grill. Grilling without husks gives you that beautiful char that complements the creamy toppings perfectly.

Plain Greek yogurt

Greek yogurt is such a good substitute for mayo in the Mexican crema mixture for this elote corn recipe! Additionally, it’s high in protein, so it gives you another reason to feel good eating it! You can use 2% or nonfat.

2 tablespoons light mayonnaise – keeps the classic creamy tang with fewer calories

Fresh lime juice

Adds brightness and balances the richness

Garlic Powder

Garlic powder adds depth and savory flavor

Cojita cheese

a little goes a long way for salty, umami punch

1/2 teaspoon chili powder – for smokiness and heat

2 tablespoons chopped cilantro – for fresh, herbal notes

Extra lime wedges for serving

How can I tell my grilled corn is done?

Cooking corn on the grill takes about 15-20 minutes.  Keep the grill closed, and open to turn the ears every 5 minutes or so, to ensure each side gets a char.   You’ll know when it’s done when you can pierce the corn kernels with a sharp knife.

Can I cook my corn in the oven?

If you don’t have a grill, you can easily roast your ears of corn in an oven! Pre-heat it to 400 degrees and line a baking sheet with tin foil.  Bake for 20 minutes, flip and set the timer for another 20 minutes! No sweat!

While the corn is grilling, combine the following in a small bowl:

3/4 cup greek yogurt

1 clove garlic, minced

1/2 cup cotija cheese (set aside extra for topping)

1/2 tsp Tajin seasoning, (set aside extra for topping)

1/2 cup cilantro, chopped, (set aside extra for topping)

Juice of one lime

Once the corn is done grilling and cooled slightly, brush the greek yogurt mixture over the top of the ears of corn.  Top with additional cheese, Tajin seasoning and cilantro!

If you loved this recipe, be sure to check out my Quinoa Avocado and Black Bean Salad

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