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Grilled Mexican Street Corn (No Mayo Version)

Here’s how you can make it happen without the mayo-induced trauma:
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Ingredients Method

Ingredients
  

  • 4 ears fresh corn on the cob husked
  • 1 tablespoon olive oil
  • 1/2 cup plain Greek yogurt full-fat for best flavor
  • 1 clove garlic minced
  • Juice of 1 lime
  • 1/2 teaspoon chili powder or Tajín if you’re fancy
  • 1/2 cup crumbled cotija cheese or parmesan if that’s what you’ve got in the fridge like me
  • 2 tablespoons chopped fresh cilantro or parsley optional, but makes you look like you tried, I’ve got loads of parsley growing in the garden, so that’s what made the cut
  • Extra lime wedges for serving

Method
 

  1. Preheat the grill to medium-high heat. If you don’t have a grill, a grill pan or even your oven broiler will work in a pinch.
  2. Brush the corn with olive oil. Don’t drown it—just a light coat so it doesn’t stick.
  3. Grill the corn, turning occasionally, until it’s charred in spots and tender (about 8–10 minutes).
  4. In a small bowl, mix the Greek yogurt, garlic, lime juice, and chili powder. Taste and adjust—more lime if you want more tang, more chili powder if you want to show off to your spice-loving friends.
  5. Slather the hot corn with the yogurt mixture. Be generous—it’s the whole point!
  6. Sprinkle with cotija or parmisan cheese and cilantro/parsley, then serve with extra lime wedges because dramatic lime squeezing at the table is a power move.