Original video by @feelgoodfoodie — all credit to the creator.

Grilled Mexican Street Corn with Creamy Yogurt Sauce

Name: Grilled Mexican Street Corn with Creamy Yogurt Sauce
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 ears corn (husked); 2 tablespoons butter; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1 lime (halved); 1/2 cup plain Greek yogurt; 2 tablespoons cotija cheese (optional); 2 tablespoons fresh cilantro (chopped)

Charred grilled corn brushed with a warm, spiced butter-and-Greek-yogurt sauce brightened with fresh lime. Finished with salty cotija and cilantro, it's the ultimate end-of-summer side.

⏱ 15 min4Mexicangrillingcornsummergreek yogurtside dish

Ingredients

4 earscorn · husked
2 tablespoonsbutter
1 teaspoonchili powder
1/2 teaspoonpaprika
1/2 teaspoonground cumin
1/2 teaspoonsalt
1lime · halved
1/2 cupplain Greek yogurt
2 tablespoonscotija cheese · optional
2 tablespoonsfresh cilantro · chopped

Steps

1
Preheat the grill to medium-high heat. Place the corn directly on the grates and grill, turning occasionally, until charred and tender, about 12-15 minutes.
2
In a small grill-safe pan, add the butter, chili powder, paprika, cumin, salt and lime halves. Place directly on the grill next to the corn and close the lid for 5 minutes.
3
Carefully remove the hot pan from the grill, use tongs to squeeze the lime juice into the sauce, and add the Greek yogurt. Stir to combine until creamy and well incorporated.
4
Brush the yogurt mixture generously over the hot grilled corn.
5
Sprinkle with cotija and fresh cilantro before serving.

Creator's notes

Sponsored by Stonyfield — Greek yogurt stands in for sour cream, adding protein without compromising texture or flavor.

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