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Recipe Detail Page
Grilled Mexican Corn
Summer 2014
Addictive grilled Mexican corn is usually slathered in mayonnaise before toppings are added. Cutting the mixture with Greek yogurt and lime cuts calories while adding a new level of flavour to the mix.
Makes 18 pieces
6 ears corn, shucked
3 tbsp (45 mL) mayonnaise
3 tbsp (45 mL) plain Greek yogurt
1 tbsp (15 mL) lime juice
1½ tsp (7 mL) finely chopped garlic
¼ tsp (1 mL) salt
⅓ cup (80 mL) crumbled Cotija or feta cheese
3 tbsp (45 mL) finely chopped coriander
1½ tsp (7 mL) chili powder
1 Heat barbecue on high heat.
2 Grill corn for 8 to 12 minutes, turning, or until corn is tender and browned in some spots.
3 Combine mayonnaise and yogurt in a small bowl, and whisk in lime juice, garlic and salt.
4 Transfer corn to a plate. Brush all over with mayonnaise mixture, sprinkle with cheese, coriander and chili powder and use a heavy knife to cut each ear into 3 pieces.
Makes 18 pieces
