Mexican Street Corn
Updated: Apr 25, 2018
This semi-lightened up version uses Greek Yogurt as the main staple for the traditional Crema. But don't worry, we are still cooking with bacon grease so flavor is definitely not compromised.
4-6 ears of corn, kernels shaved off with a knife
2 strips of thick cut bacon or 4 strips regular bacon
1 small onion minced
3 garlic cloves minced
1 cup plain Greek yogurt (go for 2% or full fat)
2 TBS mayonnaise
2 TBS sour cream
1 tsp smoked paprika
Juice of one lime
Cotija or feta cheese, Cilantro, scallion and lime wedges for serving and garnish
Cook bacon in pan on stovetop until crisp. Remove bacon and place on plate with paper towel and set aside. Keep bacon grease in pan. Turn down heat to medium-low. Add garlic and onion and saute until softened. Once soft, add corn and turn up heat to medium-high. Let cook until slightly charred (About 30-45 minutes), stirring occasionally
While corn cooks whisk greek yogurt, sour cream, mayo, lime juice and smoked paprika in a bowl.
Once corn is finished turn off heat and add 1/4 cup of the sauce you just created to the corn. Mix well. Season with salt and pepper to taste. Save the rest of the sauce for anything you can think to put it on. Put corn in a pretty serving bowl and sprinkle with cilantro, scallion and a little bit of cheese. Serve with lime wedges.