CORN is one of my all time favorite foods, there’s no getting around it. MEXICAN is one of my all time favorite cuisines. Put ’em together and BAM you’ve got an automatic win. Subbing Greek yogurt for sour cream or “crema” lightens up this dish AND adds nutrition! This really is GUILT-FREE! No butter or oil!
1/8 tsp black pepper
1/2 tsp chipotle chili powder (to taste)
1/4 cup cilantro chopped
4 corn on the cobs organic (washed and husk removed)
1 tsp garlic cloves diced
1/3 cup greek yogurt
2 tsp lime juice
1/4 cup queso fresco or cotija cheese/feta
1/4 tsp salt (to taste)
Preheat broiler (can also cook corn in a panini press/George Foreman or on a grill).
Spray corn with cooking spray. Transfer corn cobs to a baking sheet lined with foil and sprayed.
Place in broiler for about 5-7 minutes, until tops begin to brown as desired. Turn corns about 1/3 of the way and brown the tops again, and repeat once more, until you’ve done 3 rounds and the corn cobs are browned to your liking (we just want to make sure they are cooked and aren’t raw).
While the corn cobs are cooking, mix together your remaining ingredients (except for the cilantro, cheese and paprika). Adjust chili powder to taste– it can get spicy! You can also use cayenne or regular chili powder if you prefer!
Brush the yogurt mixture all over all of the corn cobs (carefully! These babes are hot!).
Mix together crumbled cheese and cilantro. Place it on a plate or dish and roll your hot coated corn in the mixture to coat in the cheese/cilantro.
Sprinkle with paprika for color, and serve with fresh wedges of lime!
Serving: 1 corn cob
yields 4 servings