Grilled corn on the cob with queso fresco is a common street food in Mexico, which inspired this Mediterranean version.
Grilled Greek Corn
2015-07-17 19:50:51
Makes 6 servings
Ingredients
- 6 ears fresh corn
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1⁄2 cup plain Greek yogurt
- 1⁄2 cup crumbled feta cheese
Instructions
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium heat (300° to 350°).
- Grill corn in husks, turning every 5 minutes, until tender and husks are charred, about 20 minutes. Let stand for 10 minutes. Remove husks and silks.
- In a small bowl, stir together parsley, oregano, and mint. Spread yogurt onto corn, and sprinkle with cheese and herb mixture. Serve immediately.
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