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Grilled Mexican Corn on the Cob slathered with Feta, Lime and Plain Greek Yogurt

Grilled Mexican Street Corn on the Cob

This Grilled Mexican Street Corn on the Cob really takes plain corn on the cob over the top!    It can be whipped up in under 5 minutes and adds an additional complimentary flavour that will have guests inspired and impressed with your summer bbq skills! 

Course Side Dish
Cuisine Mexican
Keyword corn, corn on the cob, feta, mexican street corn
Prep Time 10 minutes
Cook Time 14 minutes
Servings 8 Corn Cobs
Author Just a Dash

Ingredients

  • 8 Sweet Corn Cobs
  • 2 Tbsp Olive Oil
  • 100 grams Feta Cheese
  • 100 grams 2% Plain Greek Yogurt
  • 1 Tbsp Lime Juice
  • 1/8 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika
  • 1 Tbsp Chopped Parsley or Cilantro, garnish
  • Garnish with chopped Chives and sprinkle red chili flakes(optional)

Instructions

  1. Husk and clean silk off 8 cobs of corn and Brush all over with Olive Oil

  2. Preheat Barbeque to 400 degrees

  3. Place Feta, Plain Greek Yogurt, Lime juice, Garlic Powder and Smoked Paprika in the bullet mixer or blender and blend until mixed. Some small lumps of feta are just fine! Set aside.

  4. Place cobs on the barbeque being careful to space them out. Turn them every 3-5 minutes until they are golden yellow and some kernals are showing grill marks and charred kernals! Approximately 14 minutes. Remove from heat.

    Barbeque Grilled Sweet Corn on the Cob with melted butter, salt and pepper

  5. Spread approximately 1 heaped Tbsp of Feta Spread onto each cob of corn.

  6. Top with a sprinkle of chopped Parsley or Cilantro and Chives. Additional Salt or Pepper to taste.

    Grilled Mexican Corn on the Cob slathered with Feta, Lime and Plain Greek Yogurt