Prep time 15 min
Cook time 10 min
Ingredients
4 ears of fresh corn, husked
3 tbsp Olivado Organic E.V. Olive oil
1 tsp chilli powder
Salt and pepper to taste
4 tbsp plain Greek yogurt
½ avocado, mashed until smooth
Salt and pepper to taste
½ cup grated parmesan cheese
1/4 cup fresh coriander, chopped
2 tbsp mayo
½ tbsp chipotle sauce
2 tbsp dried olive crumbs (optional)
1 lime cut into wedges
Method
Brush each ear of corn with olive oil.
In a small bowl, mix together the chilli powder and a pinch of salt and pepper. Set aside.
Combine the Greek yogurt with the avocado. Set aside.
Combine the mayo and chipotle. Set aside
Heat BBQ or grill on med/high heat and grill the corn for approximately 10 minutes, until nicely browned.
When ready to serve, cover the corn with the Greek yogurt/avo mixture and sprinkle on the chilli powder mix, cheese and coriander. Drizzle over the chipotle mayo and sprinkle with olive crumbs.
Serve with lime wedges on the side.