Mexican Street Corn

The Wife has a love affair with fresh summer corn and all things Mexican, so I knew this recipe from Serious Eats would be a hit.  I paired it as a side to the Yucatan Chicken Skewers. The saltiness from the feta plays perfectly with the sweet-tartness from the lime.

Seriously, sides don't get any easier than this.  Char the corn on the grill, slather on the goodness, give it a squeeze of lime and serve. Voila. 

Seriously, it's that easy.

Chef's note:  I subbed Greek yogurt for sour cream and added whole chipotles.  And, Southerners back me up on this, make sure your mayonnaise is Dukes.  This is non-negotiable.

Mexican Street Corn

1/4 Cup Dukes Mayo

1/4 Cup Greek Yogurt

1/2 Cup Crumbled Feta Cheese

1/2 Teaspoon Ancho Chile Powder

2 Chipotle Chiles in Adobo Sauce

3 Whole Garlic Cloves

1 Fist Full of Cilantro

Shucked Corn

1 Lime, Cut in Half

Get your grill fired up and turned to high. 

Combine the first seven ingredients (mayo, yogurt, cheese, chile powder, chipotles, garlic and cilantro) in a food processor.

Pulse to combine.

Transfer the mixture to a bowl and set aside.

Char the corn on the grill, about 10 minutes, turning occasionally.  Also grill your lime halfs - this will carmelize some of the sugars and get you 10x the juice.

When the corn is nicely charred, slather it with the mixture and give it a squeeze of lime and crumble any extra feta you may have.

It's that easy.  Serve immediately.  Enjoy!