Mexican Street Corn

School is winding down over here, the weather is (slowly) getting warmer, my daughter won't take off her ballet recital costume, and The Voice finale is next week... meaning I'll get my husband back... also meaning I can practically smell summer grilling season.  We're the type of family that fires up the barbecue in the dead of winter, but there's obviously something different about those charred, smoky meals when you're eating them outside.  In anticipation of al fresco style dining, the other day I made a grilled corn side dish that would pair perfectly with BBQ chicken or these tacos.

Often this type of corn is smothered with rich mayo, but we've been trying not to eat foods that are high in cholesterol.  This is why I was thrilled to pair up with Best Foods and work with their Carefully Crafted dressing which is free from eggs, cholesterol and artificial flavors and colors.  It makes such a difference in my day when I don't have to stress about what my children are putting into their mouths!  (So I can concentrate on all the OTHER stresses... like potty training.)  

This corn is so delicious and you can feel good about eating it.  It's also very easy to make: simply grill corn and then roll the cobs in a combo of greek yogurt, Carefully Crafted dressing, cotija cheese,  chili powder, cilantro and fresh lime juice!  You should totally make this for dinner after your son's Field Day or whatever end-of-the-year activity you're celebrating right now :)

Mexican Street Corn

Serves 6

Printable Recipe

6 ears shucked corn

1/4 cup Carefully Crafted dressing & sandwich spread

1/4 cup greek yogurt

1/2 cup crumbled cotija cheese, plus more for serving

1/2 teaspoon chili powder, plus more for serving

1/4 cup finely chopped cilantro

Fresh lime juice (1/2 a lime), plus more wedges for serving

Salt and pepper to taste

Spray outdoor or indoor grill with grilling spray.  Heat grill to medium-high and while grill is heating, combine the Carefully Crafted dressing, greek yogurt, cotija cheese, chili powder, cilantro and the juice from a half of a lime in a bowl and stir until combined.  Grill corn, turning until all sides are cooked, roughly 8-10 minutes total.  Immediately roll corn in dressing and place on platter.  Sprinkle with more cheese and chili powder, and season to taste with salt and pepper. 

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