Serving up a meat, potatoes, vegetables meal is pretty simple but can be missing some “wow factor!” Its not that it is not delicious but if you can whip up an additional complimentary flavour in under 5 minutes that will have guests inspired then I want to do that! Like this Grilled Mexican Street Corn on the Cob really takes plain corn on the cob over the top!
There are few things more satisfying in the summer than grilled vegetables and this recipe is no exception! It brings all the summer vibes to your quick summer barbeques!
How to make Grilled Mexican Street Corn on the Cob:
- Select a fresh firm Sweet Corn on the cob. You can buy them husk on or husk off, either will work!
- Husk and clean off all the corn silk
- Brush each cob with olive oil before placing on the bbq. This will both prevent it from sticking and help keep all the moisture in!
- Mix together feta, greek yogurt, lime and spices. Some lumps are just fine! It will have a bit of a sour salty taste which pairs wonderful with the sweetness of the corn!
- If you mix your Toppings ahead of time you can place in the fridge and give it a quick stir before serving! It also gives the flavours a chance to come together although serving it immediately is also delicious!
Try more great summer recipes:
Grilled Mexican Street Corn on the Cob
This Grilled Mexican Street Corn on the Cob really takes plain corn on the cob over the top! It can be whipped up in under 5 minutes and adds an additional complimentary flavour that will have guests inspired and impressed with your summer bbq skills!
Ingredients
- 8 Sweet Corn Cobs
- 2 Tbsp Olive Oil
- 100 grams Feta Cheese
- 100 grams 2% Plain Greek Yogurt
- 1 Tbsp Lime Juice
- 1/8 tsp Garlic Powder
- 1/4 tsp Smoked Paprika
- 1 Tbsp Chopped Parsley or Cilantro, garnish
- Garnish with chopped Chives and sprinkle red chili flakes(optional)
Instructions
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Husk and clean silk off 8 cobs of corn and Brush all over with Olive Oil
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Preheat Barbeque to 400 degrees
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Place Feta, Plain Greek Yogurt, Lime juice, Garlic Powder and Smoked Paprika in the bullet mixer or blender and blend until mixed. Some small lumps of feta are just fine! Set aside.
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Place cobs on the barbeque being careful to space them out. Turn them every 3-5 minutes until they are golden yellow and some kernals are showing grill marks and charred kernals! Approximately 14 minutes. Remove from heat.
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Spread approximately 1 heaped Tbsp of Feta Spread onto each cob of corn.
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Top with a sprinkle of chopped Parsley or Cilantro and Chives. Additional Salt or Pepper to taste.
