Mexican Grilled Corn

Of all the recipes we have tested, this one was, unexpectedly, the yummiest. It is hard to go wrong with corn when it is grilling season, but once you’ve tried this version with two tangy yogurt sauces and fresh toppings, it will be hard to go back to plain.

If you want the sauces to form perfect drizzles, make sure they are chilled (best to prep sauces the day before) and the corn is cooled. If you put the sauces on hot corn, they will still by yummy, but they will melt.

Mexican Grilled Corn
(Serves 4)

1 cup Anita’s Coconut Yogurt, divided
½ cup loosely packed fresh cilantro leaves, divided
1 ea small garlic clove, minced
¼ tsp salt
1 tsp lime zest
4 ea ears corn, shucked with leaves still attached
2 ea scallions cut thin on the bias
1 tsp paprika or chili flakes

Add ½ cup Anita’s Coconut Yogurt, ¼ cup cilantro leaves, garlic, salt, and lime zest to a blender or food processor and process until smooth. Place in the fridge for an hour to chill.

Preheat a grill or grill pan to medium-high heat. Grill the corn, turning every few minutes to cook evenly, until the kernels are lightly charred.

Cool to room temperature, then drizzle with an equal amount of the remaining Anita’s Coconut Yogurt and cilantro yogurt sauce, sprinkle evenly with sliced scallions and remaining cilantro, and dust with paprika.

Grilled Corn with Cilantro Garlic Yogurt Sauce-1

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