Best grilled corn brushed with a Mexican sauce consisting of light miracle whip, greek yogurt, and chili pepper, drizzled with lime juice.
Grilled corn may be the best part of summer!!
I have lived within a couple miles of corn fields ever since I was born. I know no greater feeling than hearing the Cornhuskers run out on to the field with “Sirius” blaring in the stadium. I love Nebraska!
I also love switching things up and that means how we eat our corn on the cob. This week’s change-up called for stepping out of our little box and trying something new.
Some may be skeptical about the sauce- miracle whip, greek yogurt, and ground Ancho chile powder. Trust me, it’s delish! It adds some spice that your corn-loving self will smile at. If you are a strict butter/salt/pepper corn-on-the-cob eater, I get you. However, change is sometimes a good thing and when it involves this Mexican grilled corn, then change is a very good thing!!
Beyond the delicious sauce, do not skip the lime juice step! It adds so much flavor to the corn and so don’t underestimate it! And parmesan cheese atop corn is always a good thing!
If you are like us, we love corn on the cob with a good grilled burger and these days I have been eating them naked with avocado slices on top with a bit of salsa to top them off. It goes great with the corn!
Mexican Grilled Corn
Ingredients
- 8 ears corn on the cob shucked and cleaned
- 1 tbsp olive oil
- 1/4 cup light miracle whip
- 1/4 cup nonfat greek yogurt
- 1 tsp ground ancho chile powder or regular chile powder
- 1/2 cup parmesan cheese
- cilantro chopped
- pink salt or kosher salt
- 1 lime
Instructions
- Preheat grill to medium high heat. Spray corn with olive oil spray or brush with olive oil. Grill corn 8-10 minutes turning about every 3 minutes or so until tender. Remove from heat.
- Add miracle whip, yogurt, and chile powder to a small bowl and mix up well. Spread about 1 tablespoon of sauce onto each cob of grilled corn. Sprinkle with parmesan cheese and cilantro and serve. If needed sprinkle with pink or kosher salt prior to serving. Serve with lime wedges.
Notes
