BombDiggity Healthy Southern Street Corn (Off the Cob)
A lighter southern take on Mexican street corn, charred off the cob and tossed in a tangy yogurt dressing.
- Prep Time: 10
- Cook Time: 6
- Total Time: 16 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Skillet
- Cuisine: Southern
Ingredients
- 4 ears fresh corn, husked
- 1 tablespoon olive oil
- ¼ cup plain Greek yogurt
- 2 tablespoons sour cream
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Juice of 1 lime
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Sea salt and black pepper
Instructions
- Cut the kernels off the cob and toss them in the olive oil. Spread onto a skillet or grill pan and cook over medium-high heat 5 to 6 minutes, until lightly charred. You can also grill the whole ears first and slice the kernels off after.
- In a small bowl, whisk together the yogurt, sour cream, lime juice, smoked paprika, and chili powder.
- In a large bowl, combine the charred corn with the sauce and toss gently to coat.
- Sprinkle in the cheese, cilantro, salt, and pepper. Toss again and finish with an extra squeeze of lime.
- Serve warm or chilled.
Notes
Make it ahead. This keeps in the fridge for up to 2 days, which makes it good for entertaining or meal prep.