Grilled Mexican Corn on the Cob

My grandpa always used to say there is nothing better than fresh sweet corn. I guess he never tried Grilled Mexican Corn on the Cob!


This delicious grilled side dish takes a classic up a few notches! Savory, delicious, and so so easy. It’s a showstopper for any BBQ this summer. I recently prepared a grilling themed dinner for my family, and everyone raved about this corn. I thought I had prepared more than enough, but it was gone in no time. It was the perfect side dish to my Tequila Lime Chicken. We topped off the meal with Grilled Peaches and Cream. The perfect summer dinner menu!

 

 

Ingredients
  • 4 ears of fresh sweet corn (shucked)
  • 2 tablespoon plain Greek yogurt
  • 2 tablespoon light sour cream
  • 3/4 cup shredded parmesan cheese
  • 1 teaspoon chili powder
  • 1 teaspoon Fiesta Lime Mrs. Dash (optional)
  • Dash of salt and pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Light olive oil or olive oil spray
Directions

In a small bowl, mix together greek yogurt and sour cream. Set aside.

In a small bowl, mix together chili powder, Mrs. Dash (optional), and salt and pepper. Set aside.

Spray or brush each ear of corn lightly with olive oil

Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through.

Take corn off of grill and brush with greek yogurt mixture.

Sprinkle with spice mixture, cheese, and cilantro

Squeeze lime wedges over each piece of corn.

Makes: 4 ears of corn

 

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