Mexican street corn (elote)
4 cob(s), large, (cobs), husk and silk removed
¼ cup(s), (75g)
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), chopped
½ tsp, Mexican variety, plus an extra ½ tsp to sere
1 clove(s), (small), crushed
½ tsp, finely grated
Reduced fat feta cheese
80 g, finely crumbled
1 medium, cut into wedges, to serve
- Preheat oven grill to medium-high.
- Place corn on a baking tray and lightly spray with oil. Grill for about 12 minutes, turning occasionally, until tender and lightly charred.
- Meanwhile, combine mayonnaise, yoghurt, coriander, chilli, garlic, lime rind and juice in a small bowl.
- Brush grilled corn with mayonnaise mixture, then sprinkle evenly with feta. Sprinkle with extra chilli powder and serve with lime wedges.