Mexican Grilled Corn
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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