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
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
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.