Tangy Broiler Corn

By milly1362

Ingredients

• For yogurt spread:
• 1 individual-size container nonfat Greek yogurt (I love Fage)
• 1 dried chipotle
• 1/4 tsp each: chili powder, cumin, cayenne, garlic powder, sugar
• 1/2 tsp salt
• Two ears corn per person—this recipe makes enough yogurt spread for six ears
• 2 T butter, melted
• Parmesan for grating
• lime wedges

Preparation

Step 1

Crumble dried chipotle or crush in a mortar and pestle. Mix into greek yogurt in a small bowl, then add chili powder, cumin, cayenne, garlic powder, sugar and salt. Taste for spice—only a thin layer will go on the corn, so if you want it really hot, add more cayenne.

Husk corn and remove silk. Preheat broiler. On a broiler pan or cast iron skillet, arrange corn in a single layer. Brush all sides with melted butter. Broil five minutes, turn, and broil five more minutes. Brush with butter again. Continue cooking until corn is golden and charred on a few kernels, checking every few minutes.

When corn is cooked, remove with tongs to a platter. Smear yogurt spread evenly over corn ears on all sides, then grate cheese on top, turning to apply evenly. Squeeze lime juice onto corn and eat while still hot.