Healthier Elote is such a fun way to celebrate grilling season! Instead of your typical mayo-slathered Grilled Mexican Street Corn, I’ve healthed it up with a better spread and amped up the flavor too.
I recently had a friend visit from out of town and we talked so much about health and healthy swaps. We were chatting about “healthing up” classic cultural recipes that most older generations wouldn’t know how to change (it’s hard to change a classic when you’ve made it the same way your whole life). And we were also sharing how much we love recipes like chicken salad when you make them with avocado or hummus instead of mayo. I love sharing fun tips and tricks with my friends and I love hearing new ones.
This is one of my favorite healthy swaps: hummus for the mayo that’s prevalent in Elote.
What is Elote?? Oh, you know, Mexican Street Corn! As in, beautiful grilled corn, slathered in mayo, sprinkled with cheese and drizzled in lime juice, paprika and salt. Sounds amazing, right? Except…
You can pretty much kiss your healthy grilled corn goodbye when it’s slathered in mayo.
So I’ve swapped it for plain hummus. The hummus adds just a hint more flavor to the whole shebang and actually adds protein and nutrients that mayo just doesn’t have.
Side note: did you see that my husband flips corn on the grill using a paper towel instead of tongs? I should probably put a safety disclaimer on here warning against that…but do what you need to do.
Summer is so much more fun when you can still enjoy your favorites but you know you’re getting away with a healthier version.
- Ears of corn
- 2 Tbs. original hummus (I use Sabra) PER ear of corn
- 2 Tbs. shredded Monterey Jack cheese PER ear of corn
- ¼ of a lime PER ear of corn
- smoked paprika and sea salt, for sprinkling
- To grill your corn, first peel back the husks and remove the silks. Put the husks back up over the corn and soak them in a big bowl of salted water (I just add a Tbs of salt to a big pot of water) for at least 10 minutes before grilling.
- Peel back the husks and dab the water off the corn (I like to keep the husks on and peeled down so they become the “handle”). Grill the corn on a lit/ready grill on indirect heat, turning the corn every 5 minutes, for 15-20 minutes.
- Bring your corn in. Spread the hummus onto the corn first. Then sprinkle on the cheese. Finally, spritz them with lime juice and sprinkle with paprika and sea salt. Enjoy immediately!
- If you make a few Elote ahead of time, you can wait for them to cool completely then wrap them in foil and place them in the fridge. Reheat in an oven until nice and warm.