Mexican street corn
Grilled corn is tasty as is, but for an added flavor, try this tangy, creamy and cheesy version. It is a popular snack sold on the streets of Mexico.
Corn on the cob
4 medium, cobs, peeled, bristles removed
4 jet (s)
¼ cup (s)
¼ tbsp, chopped
Plain Greek yogurt without fat
2 tablespoon (s)
½ teaspoon (s), finely grated
Fresh lime juice
Ancho chili pepper powder
½ teaspoon (s)
¼ teaspoon (s)
Crumbled feta cheese
4 tbsp, or queso cotija (see note below)
Preheat the grill to medium power.
Lightly spray corn with nonstick cooking spray; Grill corn until tender and lightly charred, turning occasionally, about 12 minutes.
Meanwhile, combine mayonnaise, cilantro, yogurt, lime zest, lime juice, ancho chili seasoning, and garlic in a small bowl.
Brush the toasted corn with the mayonnaise mixture, then sprinkle each cob with 1 Tbsp. of cheese. Sprinkle with additional ancho chili seasoning and serve with lime wedges, to taste.