• 4 ears fresh corn, shucked

  • tinfoil to wrap corn in

  • 1/4 cup mayo

  • 1/4 cup greek yogurt

  • 1/2 cut parmesan

  • 1/2 tsp chili powder (more if you like it spicy)

  • 1 clove garlic diced

  • 1/4 cup diced cilantro

  • Juice of 1/2 lime


  1. Wrap corn in tinfoil.

  2. Preheat grill at high for 5 to 10 minutes. Place corn on grill and grill for 21 minutes in three 7 minute intervals turning it 1/3 turn at a time. Remove from grill. Cool on cutting board and then remove kernels.

  3. In large salad bowl combine corn and remaining ingredients. Taste. If too little dressing make a second batch and add it in until you are pleased.


Original recipe called for sour cream; greek yogurt is better