Sweetcorn lightly coated with lime infused yogurt with a touch of hot chili powder and crumbled Feta cheese. Inspired by a very popular Mexican street food called elote, a typical street food of grilled corn, smothered with mayonnaise and topped with shredded cojita cheese and chili powder. It’s simply addicting and combines the flavor sensations of sweet, spicy, sour and savoury.
We like to use Sukrin, which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. It doesn’t have that strange after taste that a lot of artificial sweeteners do, which makes it perfect for cooking and baking.
Sukrin is in equal and weight to sugar, so if you're using a powdered sweetener you'll need to use less as it weighs less.
You can grab Sukrin over on Amazon
I first discovered this on a business trip to Arizona, the hotel had the most amazing Mexican restaurant on site. When I arrived Mexican didn’t really excite me, but when I left – oh my word I was converted! I think next on our Mexican takeaway list will be tacos… ok, I need to stop imagining how nice food tastes….
We’ve made this Slimming World friendly, replaced the Mayo with 0% Greek Yogurt & sprayed the corn with Butter Frylight when they came out of the oven. 60g of light Feta is your HEA, and this is split x 4, so you’ll only use 1/4. Hurrah! If you prefer you can replace the Yogurt with mayo, or even sour cream – just remember to Syn it if you do!
You can make them as hot or as mild as you like. Start at 1/4 tsp of chilli powder & work your way up from there. Want more heat? Just add it in.
Lastly, the lime wedge, don’t skip it!! It’s so essential!! Really adds another dimension to the corn!
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Syn Free Mexican Street Corn | Slimming World
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- Cook the corn in any way you want. Grilled tastes best, but I save time by using my Instant Pot or pressure cooker. Just put a rack or steaming basket in the pot, place the corn on the trivet, and add about 1 & 1/2 cups water. Enough to cover the bottom by a good 1/2 inch but not rise above the bottom of the trivet. Cook at high pressure for 4 minutes. Quick-release pressure manually. You can also put it into a pan of boiling water for 5 minutes or so.
- While the corn is cooking, make the sauce. Combine the yogurt, feta, chilli powder & salt. Stir well
- As soon as the corn is cooked, spray with Butter Frylight and rub the sauce all over. Place cobs on a plate, dust with Paprika & Coriander. Garnish with the lime wedges and serve
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Syn values given are correct at time of writing but may not always be accurate.
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