Elote - Mexican Street Corn Off the Cob


  • 2 pounds frozen corn kernels(or fresh if corn is in season)
  • 1 medium poblano pepper, diced
  • 1/2 cup greek yogurt
  • 1/2 cup sour cream
  • 2 teaspoons finely grated lime zest
  • 1/4 cup fresh lime juice
  • 1/2 to 1 teaspoon ancho chile powder(depending on amount of heat desired)
  • 3/4 cup crumbled queso fresco cheese
  • 1/2 cup cilantro, chopped
  • Salt and ground pepper to taste
  • 1 tablespoon olive oil


  1. In a large saute pan, set to medium heat, warm olive oil and add diced poblano pepper. Saute, stirring occasionally, until pepper is starting to soften, about 5-6 minutes.
  2. Add frozen or fresh corn to the same pan and combine with poblano pepper. Turn heat to medium high and cook 8-9 minutes, stirring every 3 to 4 minutes. Halfway through, the mixture should start to brown. At the 9 minute mark, add the ancho chili powder and mix thoroughly. Continue cooking for another minute or two. Turn off heat and set aside.
  3. In a large bowl, mix the greek yogurt, sour cream, lime zest, lime juice, cheese and cilantro; season with salt and pepper.
  4. Add the corn and poblano pepper to the cheese mixture and stir to combine. Taste for seasoning. Serve warm or at room temperature. Makes a great side dish to tacos or serve with tortilla chips for a great cheesy corn dip!


  • Appetizer
  • Side Dish
  • Vegetable
  • MHealthy

Nutrition Information

Serving Size
1/2 cup
Total Fat (g)
Saturated Fat (g)
Sodium (mg)
Total Carbohydrates (g)
Dietary Fiber (g)
Protein (g)