Cooking Instructions
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Step 1
Heat a grill or grill pan to high heat. Husk and clean each ear of
Corn (4 ears)
. Rub them with
Olive Oil (1 Tbsp)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Roast ears over medium high heat, turning regularly, for about 20 minutes or until evenly blistered. Set aside to cool.
Step 3
While the corn roasts, prep the vegetables. Mix the
Jalapeño Pepper (1)
,
Red Onion (1/2)
,
Roma Tomato (1)
, and
Red Chili Peppers (1/4 cup)
. Add the
Fresh Cilantro (1/4 cup)
.
Step 4
When the corn is cool enough to handle, slowly cut the kernels off the cob over a large bowl or cutting board. Be warned that kernels will want to fly, so cut slowly. Combine roasted kernels with the other chopped vegetables and
Ground Cumin (1/4 tsp)
,
Ground Coriander (1/4 tsp)
, and
Cayenne Pepper (1/4 tsp)
.
Step 5
Add the
Greek Yogurt (1/4 cup)
, juice from
Lime (1/2)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix everything together.
Step 6
Serve at room temperature or cold.
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