You’ve probably worn out corn on the cob’s welcome this summer at countless barbecues. If you’re anything like us though, you’re fanatics for farm fresh corn. We cooked up a great recipe for Mexican Street Corn to impress your guests and mix it up this weekend…
4 pieces Corn on the Cob
1/4 cup Greek Yogurt
2 tablespoons fresh Lime Juice
1/2 cup Crumbled Cotija Cheese
1 tablespoon Ancho Chili Powder
2 tablespoons Cilantro, chopped
Sea Salt, for sprinkling
Lime Wedges, for garnish
Grill ears of corn for about 10 minute over high heat, turning every 2 minutes. While the ears of corn are grilling, whisk together greek yogurt and lime juice to make a Lime Crema. When the corn is done cooking, remove from the grill, brush with the Lime Crema. Sprinkle generously with chile powder, sea salt, and Cotija Cheese. Garnish with cilantro and lime wedges.
Photographed by Alli Shepherd.