Mexican Grilled Corn


8 people

Cooking Time

35 minutes

Total Time

35 minutes

  • 8 cobs of corn, husks removed or peeled back

  • ½ cup Greek yogurt

  • 1 cup Mexican cream or sour cream

  • ½ lemon juiced, plus 1 lemon cut into 8 wedges for serving

  • ¼ cup fresh oregano chopped and 2 tsp dried oregano

  • ½ cup feta cheese crumbled

  • 2 cloves garlic minced

  • 1 tsp curry powder

  • 1\2 hot pepper

  • 1 tsp chipotle powder

  • 2 tbs chopped coriander

  • 3 tsp oil for barbecue

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    Step 1 – 

    In a small bowl mix together yogurt, cream, lemon juice, garlic, chipotle powder, curry pepper and 2 tbs of oregano. Set aside.

    Step 2 – 

    Light a bbq grill. After the charcoal is ready, place the corn directly on the grill and cook for 20 minutes turning every 5 minutes until the kernels begin to turn black.

    Step 3 – 

    Spread the crumbled cheese on a large plate. Brush each cob of corn with a generous amount of the yogurt mixture. Roll the corn in the cheese, then top with a sprinkle of remaining oregano and chopped coriander. Squeeze the juice of a lemon wedge on top.

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