Those of you who have been following my blog for some time probably know that I have already done a Cotija Corn (on the cob) recipe – A take on the classic Mexican street dish that I altered slightly so that instead of slathering the corn with mayonnaise, lime, and cotija cheese, I made a non-fat greek yogurt mixture. This not only cut the fat and calories by a ton, but it also makes it super refreshing and flavorful.

 

It was always one of my most popular dishes when I had guests over, but  not very portable or crowd-friendly. When I altered it into a salad for a party a while back it turned out to be an even BIGGER hit. SO, with one of the biggest food-friendly holidays coming up I decided to post the updated version. This one is SURE to impress and satisfy at your Thanksgiving Table.


You will need:

2 Tbs Butter

1 jalepeño (1/2 seeds removed and diced)

4 Cloves of garlic (smashed and chopped)

About 8 cups of cut corn (off the cob or frozen- up to you. I always base it off of how expensive and fresh the corn in the produce aisle is. In this case the odds weren’t in my favor so I used frozen. I don’t recommend canned)

1 Cup 2% Greek Yogurt

1 Tbs Mayonnaise (optional)

1/2 Tbs honey

1/2 tsp Smoked Paprika

1/2 Tbs Hot Sauce (I used Tapatio)

1/2 cup grated Cotija Corn (plus some for garnish)

1/8 cup lime juice (about two limes)

3 Tbs fresh Cilantro (chopped)

3 Tbs fresh Chives (chopped)

Salt

Pepper

Makes 9 cups and serves about 9 (serving size being 1 cup aka 1 generous scoop)

First prepare your sauce. In a small bowl combine greek yogurt, mayo (*optional), honey, smoked paprika, and hot sauce. 

Now, add your grated cotija cheese, fresh lime juice, salt, and pepper. Stir to incorporate. Set aside.

Now for the corn. Get a large saute pan going over medium-high heat and add 2 Tbs butter. While the butter melts get your jalepeno and garlic chopped. Add to your pan with salt and pepper and let saute for about 3 minutes, stirring occasionally.

Add your corn and a bit more salt. Let cook for about ten minutes (adding additional butter or a quick drizzle of oil if a bit dry), stir occasionally. When it’s done cooking turn off the heat. Mix in your greek yogurt sauce and about 3/4 of the fresh herbs. [the photo below is pre-herbs]

Transfer to a serving bowl, top with additional cotija and the rest of the herbs.

Taste and adjust if necessary. Serve and enjoy!

CONDENSED (WELL SORT OF)

You will need:

2 Tbs Butter

1 jalepeno (1/2 seeds removed and diced)

4 Cloves of garlic (smashed and chopped)

About 8 cups cut corn (off the cob or frozen, up to you. I always base it off of how expensive and fresh the corn in the produce aisle is. In this case the odds weren’t in my favor so I used frozen. I don’t recommend canned)

1 Cup 2% Greek Yogurt

1 Tbs Mayonnaise (optional)

1/2 Tbs honey

1/2 tsp Smoked Paprika

1/2 Tbs Hot Sauce (I used Tapatio)

1/2 cup grated Cotija Corn (plus some for garnish)

1/8 cup lime juice (about two limes)

3 Tbs fresh Cilantro (chopped)

3 Tbs fresh Chives (chopped)

Salt

Pepper

Makes 9 cups and serves about 9 (serving size being 1 cup aka 1 generous scoop)

First prepare your sauce. In a small bowl combine greek yogurt, mayo (*optional), honey, smoked paprika, and hot sauce. I’m super excited about the hot sauce I am using which is the ever-favorite Tapatio!

Now add your grated cotija cheese, fresh lime juice, and salt, and pepper. Stir to incorporate. Set aside.

Now for the corn. Get a large sauté pan going over medium-high heat and add 2 Tbs butter. While the butter melts get your jalepeño and garlic chopped. Add to your pan with salt and pepper and let saute for about 3 minutes stirring occasionally.

Add your corn and a bit more salt. Let cook for about ten minutes (adding additional butter or a quick drizzle of oil if a bit dry), stirring occasionally. Mix in your greek yogurt sauce and about 3/4 of the fresh herbs.

Transfer to a serving bowl, top with additional cotija and the rest of the herbs. Taste and adjust if necessary. Serve and enjoy!