Nothing says summer like fresh corn on the cob! Local Ontario corn is now popping up in grocery stores and farmer’s markets- take advantage while it lasts. Swap out the common topping of butter and salt with this high protein, flavourful, Mexican inspired Greek yogurt sauce.
Nutrition info per serving (using 2% plain Greek yogurt): 178 cals; 5g fat; 29g cho; 3g fibre; 10g protein
8 cobs of fresh corn, husked
1.25 cups plain Greek yogurt
2.5 oz Mexican cotija cheese (or crumbles of feta cheese works well too)
½ tsp chili powder
¼ tsp garlic powder
½ tsp cumin
¼ tsp salt
¼ tsp pepper
0.25-0.5 cup fresh cilantro, chopped, you can reserve some to garnish
Juice from 1-2 limes (about 1-2 tbsp worth), can also have extra lime segments for squirting on top before eating
Mix all ingredients except for the corn into a bowl and set aside.
If using a BBQ/grill, heat on medium-high heat. Place each cob of corn on the grill, turn about every 10 minutes for a total cooking time of about 30-35 minutes- until corn is cooked through and is blackened in a few spots.
*Note- you can grill the corn in their husks, just remove most of the layers and silk, leaving just 1 thin layer of husk OR you can wrap each cob in foil if you’d prefer to have less blackened spots.
If you don’t want to use a grill or don’t have one, fill a large deep pot with water and bring to a boil. Drop corn in the hot water (carefully, watching it doesn’t splash) and cook for about 3-5 minutes. Drain water.
Place cooked corn on a plate or serving dish, equally divided the spicy yogurt mixture on top of each and top with some chopped cilantro.
It’s messy, but it’s delicious!! Enjoy!