Chef Donna: Memorial Day grilling

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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


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.

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