Mexican Corn on the Cob is a favorite snack. This delicious healthier version of your favorite grilled Mexican street corn, this will become a new favorite.
Ingredients
4Ears of Corn in Husk
1Chipotle Pepper in Adobo Sauce
6ouncesPlain Non-Fat Greek Yogurt
1/2Lime, Juiced
1 tspPaprika
1/8tsp Salt
1/8 tspBlack Pepper
1/4cupCilantro, chopped
Instructions
For corn: Soak corn in water (husks and all) for 15 minutes. Preheat grill to medium-high heat.
Add corn to grill and cover. Grill for 10 to 12 minutes, flip and grill for an additional 5 to 8 minutes. Set aside and allow to cool slightly.
Once cool enough to handle, peel husks back.
For sauce: Place Greek yogurt, chipotle chili, lime juice, paprika, salt and pepper in a food processor. Process until smooth.
Spread 3 Tbsp of sauce onto each corn on the cob and sprinkle with cilantro. Serve hot.