July 18, 2016
Instead of mayonnaise, this lightened-up version of Mexican street corn uses Greek yogurt. The cobs are sprinkled with chili powder and cotija cheese.
On my list of goals this summer is to eat as much fresh corn as humanly possible.
Not to sound bossy, but I think everyone should do the same.
Corn is the vegetable that best sums up summer with tomatoes coming in a close second place.
It just doesn’t feel right to be eating corn on the cob any other time of year.
So far I’ve been doing pretty well with my corn consumption goals.
From grilling cobs to slicing off the kernels into salads, I am on my way to checking this off my to-do list.
It’s hard for me not to make a salad that has grilled ingredients and not include corn.Every time I make grilled corn, I put on a few extra cobs. The kernels make great leftovers that I add to so many things from greens to grains.
Two of my favorites are a grilled peach, corn and quinoa salad and a blueberry corn salad.
Whenever I fire up the grill, corn on the cob always gets a spot on the grates.
To make this corn, I start by peeling back the husks. Then I remove the silk and braid the leaves creating a handle for each cob. I loved how the braids look. It’s even better that they serve a very important function that make them easier to eat.
Once the corn has some grill marks and is bright yellow, I coat the cobs in lime-spiked yogurt. This is a lightened version of traditional Mexican street corn that uses mayo. After slathering the corn, I sprinkle on crumbled cotija, chili powder, cilantro, salt and pepper.
Ever summer my to-do list includes finding more ways to fancy-up corn on the cob.You can’t go wrong when you braid the husks for handles and spread on something as simple as butter or even pesto.
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