Ingredients

The following ingredients have 6 Servings
  • 6 ears of corn (shucked and cleaned (~4 cups kernels))
  • 2 tablespoons avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cherry diced tomatoes
  • 1/2 medium red onion (diced)
  • 1/2 cup chopped cilantro
  • 1/2 cup nonfat Greek yogurt
  • 2 teaspoons hot sauce (we used Frank's)
  • 1/4 cup crumbled cotija cheese
  • juice from one medium lime
  • 1/2 teaspoon garlic powder

Instruction

  • To prepare the corn on the grill. First, preheat grill to 400ºF.
  • Then, prepare corn by shucking and cleaning. Rub each ear of corn with olive oil.
  • Prepare spice mixture by mixing together ground cumin, chili powder, salt, and pepper. Then, season ears of corn with spice mixture by rubbing it into the kernels.
  • Wrap all 6 ears of corn in tin foil and seal tightly.
  • Grill foil pack at 400ºF on direct flames for around 20-25 minutes, flipping every 5 minutes.
  • Once the corn is done cooking, remove from grill. Unwrap foil pack and let cool for 5-10 minutes. Once cool enough to handle, use a knife to cut the kernels off the cob.
  • To prepare the corn on the stove top. Heat a large skillet over medium/high heat and add avocado oil. 
  • When the avocado oil is fragrant, add the corn to the skillet and toss. 
  • Sprinkle the cumin, chili powder, salt, and pepper to the corn and toss again Sauté the corn for 10-15 minutes until the corn is cooked and begins to brown. 
  • Remove the corn from the heat. 
  • While the corn is cooking (either on the stove top or on the grill), prepare the sauce by mixing together all ingredients in a medium-size bowl.
  • Place corn into a large bowl and add tomatoes, red onion, and cilantro.
  • Then, pour on sauce and mix until combined.
  • Enjoy with your favorite chips.