Eating: Mexican Style Grilled Corn

In L.A. we call this elote, and you buy it from the man with the cart on the street.  Sweet grilled corn is slathered with mayo, cotija cheese, hot chili, and a squeeze of lime.  But I try not to eat too many things that have been slathered in mayo, so I came up with a California version of this Mexican classic. 



Mexican Style Grilled Corn:

You Will Need:

Corn
Plain Greek Yogurt
Goat Cheese (or other crumbled cheese)
Chili Powder
Lime

First step: Grill that corn!  I like to tie back the husks so there is something to grab it by.  To do this: soak the corn for about an hour, carefully peel back the husks, discard any silk, and tie with an extra strip of husk.  Soaking helps keep the husk from lighting on fire on the grill, but just to be careful I always point the husks off the edge.

Next Step: Assemble it as above.  It's pretty simple and impossible to mess up.  The thickness of the Greek yogurt helps keep it from sliding off the hot corn.  Finish off with a squeeze of lime and you have a crowd pleasing and healthy treat.  Enjoy!