This is a Mexican-style street dish that I like to put aside really anything latin that I make. I just changed it slightly so that instead of slathering the corn with mayonnaise, lime and cotija cheese, I make a non-fat greek yogurt mixture. This not only cuts the fat and calories by a ton, but it also makes it super refreshing and flavorful.
You will need:
3 ears of corn husked and cut in half (this will feed about 4 people with seconds for 2)
Butter
3 cloves garlic minced
salt
pepper
1 cup non-fat greek yogurt
3 Tbs mayonnaise
1 lime (juiced)
Hot sauce (I used tapatio)
1 1/2 cup grated Cotija cheese (you can find this in most regular grocery stores with the specialty cheeses)
Paprika
First prepare the corn by husking it and cutting/breaking in half.
Now, if you have a grill, by all means grill it! We are currently in between grills at the Ariza household so I used the oven. Everyone still raved about it and raced for seconds regardless.
Tear off 6 sheets of aluminum foil, large enough to cover each piece of corn generously. Place a small dab of butter in the center of the first piece of foil and place a piece of corn on top (pushing down slightly to secure it). Place another small dab of butter on top.
Next, sprinkle the top of the corn with salt, pepper, and minced garlic.
Wrap the corn securely with foil and set aside.
Continue these steps until all your corn is wrapped.
Place the packages on a baking sheet and bake at 450 degrees for 25 minutes.
Next, prepare the spread. In a medium sized mixing bowl mix 1 cup non-fat greek yogurt, 3 Tbs mayonnaise, lime juice, salt, pepper, and a few dashes of your favorite hot sauce.
Next grate your cotija cheese. You want to grate about 1 1/2 cups. Place 1 cup of the grated cheese in a separate bowl (wide enough to lay your corn in) and refrigerate until ready to serve.
Stir the remaining 1/2 cup into the greek yogurt mixture and refrigerate until ready to serve.
Once the corn has cooled, just enough to handle it, remove it from its foil package. Take a large spoonful of greek yogurt mixture and cover corn completely. Next, roll the corn in the reserved grated cheese and sprinkle with paprika. Serve as an appetizer or side dish! I chose to put it along side my Ropa Vieja (recipe below).
