Ingredients
Scale
- 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 tomatoes (diced)
- 1/2 medium red onion (diced)
- 1/2 cup chopped cilantro
**Sauce:**
- 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
Instructions
- For grilling the corn, preheat the grill to 400°F. Shuck and clean the corn, then rub each ear with olive oil. Mix ground cumin, chili powder, salt, and pepper; season the corn by rubbing the spice mixture onto the kernels. Wrap all 6 ears in foil and grill over direct flames for 20-25 minutes, flipping every 5 minutes. Once done, let cool for 5-10 minutes, then cut the kernels off the cob.
- For stovetop cooking, heat a skillet over medium/high heat, add avocado oil, and toss in the corn. Season with cumin, chili powder, salt, and pepper. Sauté for 10-15 minutes until cooked and slightly browned. Remove from heat.
- While the corn cooks, prepare the sauce by mixing all ingredients in a bowl.
- In a large bowl, combine corn, tomatoes, red onion, and cilantro. Pour on the sauce and mix well.
- Serve with your favorite chips and enjoy!