Grilled Corn with Chili, Lime and Cotija-Style Crumble

Ingredients

• 8 ears Corn kernels, husked
• 2 tbsp Extra-virgin olive oil
• ⅜ cup Plain nonfat Greek yogurt
• 2 Lime
• 3 oz Feta cheese, finely crumbled
• 2 tsp Chili powder
• 1 tsp Smoked paprika
• ½ cup Cilantro, chopped
• ½ tsp Kosher salt

Method

1. Heat the grill hot. Rub the corn with oil.
2. Grill 8-10 minutes, turning every couple of minutes, until charred in patches on every side. You want actual black, not golden — that char is the flavour.
3. Stir the yogurt with the juice of one lime and a pinch of salt.
4. Brush the hot corn with the lime yogurt, then roll it in the feta mixed with chili powder and smoked paprika.
5. Cilantro over the top, remaining lime cut into wedges. Serve immediately and provide napkins.

Notes

✨ The restaurant touch

Char it more than feels right. Timid corn is boiled corn with grill marks.

🧒 For the kids

Grill a few ears plain and serve with nothing but a little butter and salt. Corn on the cob does not need help to be a kid's favourite.

🌿 From the garden

Ohio sweet corn from a roadside stand in August is genuinely a different vegetable from what a supermarket sells in March.

🥡 Leftovers

Cut the kernels off and fold them into salad, eggs or the corn-and-zucchini skillet.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.