Mexican Street Corn

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Grilling season has begun! Yay! I love grilling up on our rooftop or on our patio. It's great to be able to incorporate some of my summer 'go-to's into my meal planning because I feel like I exhausted all of my winter regulars. I love some fresh corn on the cob when its grilled...doesn't it taste like summer?! This Mexican Street Corn recipe elevates corn on the cob in the best way. I usually use some guacamole on our burgers/veggie burgers to tie in the Mexican theme in an easy way. Whenever I see cojita cheese at the grocery store in the summer, I buy it so that I can make this awesome recipe!

Ingredients:

6 ears of corn, husked

1 cup plain greek yogurt (you can use half sour cream and half mayonnaise as a substitution if you want it richer)

1 clove garlic, minced

1/4 teaspoon chili poweder

2 tablespoons lime juice

1/2 cup cojita cheese, crumbled

1/4 cup cilantro, minced

Directions:

Heat grill so it reaches 400 degrees or so

In a bowl, whisk together the greek yogurt, garlic, chili powder and lime juice

Grill the corn until the edges start to brown a little (approximately 3 minutes on each side)

Using a brush, coat the corn with the yogurt mixture

Top with crumbled cojita cheese and cilantro

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