Serves: 4 Protein: ~12–15g per ear (depending on toppings) Time: 15 minutes
Ingredients
- 4 ears of corn, husks removed
- ½ cup plain non-fat Greek yogurt (high-protein base instead of mayo)
- ¼ cup crumbled cotija cheese or feta (or reduced-fat cotija)
- 2 tbsp grated Parmesan (optional, for extra flavor & protein)
- 1 tsp chili powder or Tajín
- ½ tsp smoked paprika
- 1 garlic clove, minced (or ½ tsp garlic powder)
- Juice of 1 lime
- Salt & black pepper to taste
- Fresh cilantro, chopped
- Optional: pinch of cayenne for extra heat
Instructions
- Cook the corn
- Grill method (best flavor): Brush lightly with oil and grill over medium-high heat for 8–10 minutes, turning occasionally until lightly charred.
- Boil method: Boil in salted water for 6–8 minutes until tender.
- Air-fryer: 400°F (200°C) for 10–12 minutes, turning halfway.
- Make the high-protein sauce In a bowl, mix Greek yogurt, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Assemble
- While the corn is still hot, brush or spread a generous layer of the Greek yogurt mixture all over each ear.
- Sprinkle generously with crumbled cotija (or feta) and Parmesan.
- Finish with extra chili powder/Tajín, chopped cilantro, and an extra squeeze of lime.
Tips for Maximum Protein
- Use non-fat Greek yogurt (highest protein).
- Add an extra tablespoon of grated Parmesan or a light sprinkle of shredded mozzarella if desired.
- For even higher protein, serve with a side of grilled chicken or shrimp.
Serve immediately while hot and creamy. This version keeps the classic street-corn flavor but significantly boosts the protein and lightens it up.
Would you like a version using frozen corn kernels (for a salad-style elote) or an oven-baked method?
