Mexican Roasted Corn on the Cob

Mexican Roasted Corn on the Cob

1/4c greek yogurt
3 tblsp cilantro, minced

1 garlic clove, minved

1/2 tsp chili powder

1/4 tsp black pepper

1/4 tsp cayenne pepper (optional)

4 tsp lime juice

1oz parmesan cheese, grated

6 ears of corn, husked

Fill a large pot with water and bring to a boil. Add corn and bring the water back to a boil, covered. Continue cooking for 5-10 minutes, then remove.

In a large bowl, combine the greek yogurt, cilantro, garlic, chili powder, pepper, cayenne pepper, lime juice & parmesan.  Place cooked corn directly on hot grill, turning regularly with tongs to achieve char marks.  Add charred corn to mixture and toss to coat evenly. Serve immediately.