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:
Plain Greek Yogurt
Goat Cheese (or other crumbled cheese)
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.