Chef Donna: Memorial Day grilling

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Grilled Corn on the Cob FOX 43

Instantly-Memorable!   Memorial Day Grilling.

Using Mexican street food as inspiration, you can transform plain old grilled corn on the cob into a memorable dish.  The grilled corn is slathered in a well-seasoned dressing and then rolled in shredded cheese.  The end result is super-delicious!

 

Recipe:  Mexican Grilled Corn on the Cob

Ingredients

6 ears corn on the cob, husks partially removed and grilled

¼ cup mayonnaise

¼ cup Greek-style plain yogurt

2 teaspoons chili powder (or choose any highly seasoned, slightly spicy spice blend)

Zest of one lime

½ cup shredded cheese (choose a dry cheese like aged goat, or crumbled feta; ricotta salata, parmesan, cheddar or Colby jack all work well too.  Try combining a whole bunch of different cheese!)

Salt and pepper to season

Preparation

Combine the mayo and the yogurt with the spice/seasoning and the lime zest.  When the corn comes off the grill, strip away enough of the husk so at least half the cob is exposed.  Season the corn with a bit of salt and pepper, then brush the seasoned mayonnaise over the corn.  Roll the corn in the shredded cheese and place on a serving platter.  Serve with lime wedges.