RECIPE | Grilled Street Corn - the best backyard BBQ side dish | cookithealthier.com

RECIPE | Grilled Street Corn -the best backyard BBQ side dish

Yields9 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins

I N G R E D I E N T S //
 6 ears of corn (makes about 4 1/2 cups once cut from the cob)
 ½ cup plain greek yogurt
 ½ cup shredded pepperjack cheese
 1 tbsp Vital Farms sea salted butter
 ½ tbsp garlic salt
 1 tbsp Trader Joe's Chile Lime Seasoning

D I R E C T I O N S //
1

Your first step will be to soak the corn ears in water. Make sure they are fully submerged in water and then allow them to soak for 30 - 40 minutes.

2

Next, go ahead and prep your grill! First, oil up the grill where you'll be placing your corn. I used a little canola oil on a paper town and just rubbed down the grill. Then you can turn the grill on to pre-heat on high while the corn ears soak.

3

Once the ears of corn has soaked and your grill has heated properly, then you're ready to place the ears of corn on the grill. Rotating them around on the grill every 4-6 minutes. Once all the sides have some nice grill marks, then you're corn is done.
Pro Tip: If you're grilling other things along with the corn, I would get the corn started first.

4

Go ahead and shuck all the corn and if you still have the grill on, go ahead and toss the ears back on the grill to give the corn some grill marks. This part is optional though and really just requires an extra minute or two on the grill.
Then you will cut the ends off each tip of the ear of corn to make it easier for you to slice all the corn off. Then stand the cob up on one of those leveled ends and using a corn holder or fork to steady the other end, begin slicing down the cob. The corn should slice off easily and without much resistance. If you start to feel like it's tough to cut through, then you're probably cutting too close to the cob.

5

Once all the corn has been sliced off, place it in a bowl and mix in the butter, greek yogurt, seasonings and cheese. Stir it all together until combined.

Nutrition Facts

Serving Size 1/2 cup

Servings 9


Amount Per Serving
Calories 175
% Daily Value *
Total Fat 8g13%
Saturated Fat 4.5g23%
Trans Fat 0g
Cholesterol 20.6mg7%
Sodium 352mg15%
Total Carbohydrate 21.4g8%
Dietary Fiber 2.3g10%
Sugars 4.8g
Protein 7.5g15%

Vitamin A 18%
Vitamin C 9.8%
Calcium 13.2%
Iron 0.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 6 ears of corn (makes about 4 1/2 cups once cut from the cob)
 ½ cup plain greek yogurt
 ½ cup shredded pepperjack cheese
 1 tbsp Vital Farms sea salted butter
 ½ tbsp garlic salt
 1 tbsp Trader Joe's Chile Lime Seasoning

Directions

D I R E C T I O N S //
1

Your first step will be to soak the corn ears in water. Make sure they are fully submerged in water and then allow them to soak for 30 - 40 minutes.

2

Next, go ahead and prep your grill! First, oil up the grill where you'll be placing your corn. I used a little canola oil on a paper town and just rubbed down the grill. Then you can turn the grill on to pre-heat on high while the corn ears soak.

3

Once the ears of corn has soaked and your grill has heated properly, then you're ready to place the ears of corn on the grill. Rotating them around on the grill every 4-6 minutes. Once all the sides have some nice grill marks, then you're corn is done.
Pro Tip: If you're grilling other things along with the corn, I would get the corn started first.

4

Go ahead and shuck all the corn and if you still have the grill on, go ahead and toss the ears back on the grill to give the corn some grill marks. This part is optional though and really just requires an extra minute or two on the grill.
Then you will cut the ends off each tip of the ear of corn to make it easier for you to slice all the corn off. Then stand the cob up on one of those leveled ends and using a corn holder or fork to steady the other end, begin slicing down the cob. The corn should slice off easily and without much resistance. If you start to feel like it's tough to cut through, then you're probably cutting too close to the cob.

5

Once all the corn has been sliced off, place it in a bowl and mix in the butter, greek yogurt, seasonings and cheese. Stir it all together until combined.

RECIPE | Grilled Street Corn -the best backyard BBQ side dish

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