Ingredients:

  • 6 ears of corn, husks removed
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 cup Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Cotija cheese, crumbled
  • 1 jalapeño, seeded and minced

Instructions:

  1. Preheat your outdoor grill to medium-high heat.
  2. Brush the corn ears with melted butter and a pinch of salt.
  3. Place corn directly over the heat, turning occasionally for 8–10 minutes until kernels are mahogany-colored brown with occasional black char marks.
  4. Remove corn from the grill and let cool for 2 minutes.
  5. Stand the cob upright in a large bowl and slice downward to strip the kernels clean off the cob.
  6. Whisk the Greek yogurt, lime juice, olive oil, smoked paprika, and garlic powder into the bowl with the charred corn.
  7. Gently fold in the diced red onion, chopped cilantro, crumbled Cotija cheese, and minced jalapeño. Toss lightly to coat.