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Appetizers, Dips & Side Dishes

Mexican Street Corn (Elotes)

Mexican Street Corn (Elotes)

Appetizers, Dips & Side Dishes

Mexican Street Corn (Elotes)

PREP TIME: 25 minutes
COOK TIME: 15 minutes
SERVINGS: 50 Servings
3/4 cup is ½ cup starchy vegetable
INGREDIENTS
  • Dannon® Oikos® Pro Greek Plain Nonfat Yogurt, 24 ounces
  • Corn, frozen 10 pounds
  • Green Pepper, chopped 20 ounces
  • Garlic Powder 4 tablespoons
  • Chili Powder 4 tablespoons
  • Salt, kosher 1 Tablespoon
  • Scallions, sliced 12 ounces
  • Cilantro, chopped 6 cups
  • Cheese, feta 24 ounces
  • Lime Juice, fresh 8 ounces
  • 1.5 tbsp cumin
Oikos Pro Bulk Greek Nonfat Yogurt, Plain
Oikos Pro Bulk Greek Nonfat Yogurt, Plain
Learn more
DIRECTIONS
  • Place corn and green peppers in a large perforated hotel pan. Steam for 15 minutes, or until corn is 135 degrees.
  • While corn in steaming, in a large bowl, mix Dannon® Oikos® Pro Greek Plain Nonfat Yogurt, chili powder, cumin and salt.
  • Remove corn from steamer and gently mix in yogurt and spices mixture.
  • Stir in scallions, cilantro and cheese.
  • Gently stir in lime juice.
    • *Keep hot for service, above 135 degrees. *Queso Fresco can be substituted for feta
Oikos Pro Bulk Greek Nonfat Yogurt, Plain
Oikos Pro Bulk Greek Nonfat Yogurt, Plain
Learn more

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