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. This is our version….Syn Free Mexican Street Corn.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
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
It’s simply addicting and combines the flavor sensations of sweet, spicy, sour and savoury.
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.
65g 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!
Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Butter flavour is ideal for this Syn Free Mexican Street Corn recipe.
Like this Syn Free Mexican Street Corn? Check these out!
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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
If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!
Syn values given are correct at time of writing but may not always be accurate.
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