Time: 30 min.
Complexity: easily
Servings: 4

Corn on the cob is best grilled in the summer on an outdoor grill or charcoal grill to develop a smoky flavor. However, an electric grill or grill pan will also work for this recipe. Grill the corn until it has black grill marks (that's where the flavor really comes from!) and serve with a yogurt sauce with lime and jalapeño.

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 teaspoons chopped pickled jalapeños
• Grated zest and juice of 1 lime + extra zest for serving
• 4 fresh ears of corn, shelled
• Vegetable oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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corn, jalapeno pepper, lime zest, yogurt

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Preparation:

Step 1
• Preheat a grill or grill pan over medium heat for about 15 minutes. In a small bowl, combine the mayonnaise, yogurt, jalapeño, lime zest, and lime juice.
Step 2
• Rub the corn with vegetable oil, season with salt and black pepper, and grill until grill marks appear on all sides, about 12 minutes. Serve the corn hot, drizzled with yogurt sauce and a sprinkle of lime zest.

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