The perfect summer party appetizer! It has it all, the spice, the sweet, and the heat if you like. Chill for several hours to let all the flavors meld and marry!
5 ears fresh corn, shucked
Cooking spray for grill or grill pan
½ cup Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
3 to 4 green onions chopped, reserving some for topping
1 jalapeño pepper, seeded and diced, reserving some for topping
1 tablespoon or more Cotija crumbling cheese
1 tablespoon hot sauce
½ teaspoon chili powder
½ teaspoon smoked paprika
Fresh cilantro leaves, for topping
Tortilla chips for serving
Heat grill or grill pan to high heat and coat with cooking spray. Grill corn for several minutes per side or until slightly charred. Remove from heat and let corn cool enough to handle. Cut kernels from cobb and place in a large bowl. Add Greek yogurt, mayonnaise, lime juice, and seasonings. Stir until well combined. Set aside some of the corn, green onion, and jalapeño pepper for garnish and add remaining corn, green onion, and jalapeño to bowl and stir to coat. Chill for several hours. When ready to serve, spread chilled corn in a shallow serving dish and top with reserved grilled corn, green onions, and jalapeño peppers. Sprinkle cheese on top and drizzle with additional hot sauce if desired. Garnish with cilantro leaves and serve with tortilla chips.
Yield: 6 servings