I found what looked like a really neat recipe in one of ESP Boss’ magazines a few weeks ago and just HAD to try it out on last weekend’s camping trip. Of course, I modified the recipe to use “real” ingredients. I just figure that if you’re only using a little bit, why do you REALLY need to subject yourself to the grossness of low-fat mayo and nonfat yogurt?!
- 2 TBS mayonnaise
- 2 TBS plain yogurt (We went all-out and had yummy Greek yogurt!)
- 1/2 tsp chili powder (or to taste)
- 1 lime, quartered
- 4 ears of corn
Combine mayonnaise, yogurt and chili powder in a bowl. We made this before we left for camping so the flavors had about 36 hours to blend. I think it made a big difference so I recommend doing that!
Grill the corn over the campfire. Here’s how: Fun Food Fridays: Barbeque Corn on the Cob (But forgo stuffing butter into the corn husks during cooking!)
Once cooked, smear liberally with the sauce and sprinkle with lime juice. Yummy!
The original recipe called for shredding Cotija or Parmesan cheese as a topping but I’m not a fan of either so I left it off. Trust me, there was plenty of flavor!
When I collected the ears of corn from the fire, 2 were done and two were only done on one side. I took off all the charred husks, wrapped them loosely in foil, and plunked them back on the grill. By the time we’d eaten our steaks and first ear, the next ears were ready!
Readers Weigh In:
- Low-fat, nonfat — gross or what?!
Do you soak your corn before cooking it over open flame?
Tin foil: yes or no?