Peruvian-Style Grilled Street Corn

• Vegetarian

• Produce

  • 1 cup Cilantro, packed fresh
  • 6 ears Corn, on the cob
  • 1 clove Garlic
  • 2 Jalapenos

• Condiments

  • 1 Aji sauce
  • 1 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 Olive oil
  • 2 tbsp Olive oil

• Dairy

  • 1/3 cup Greek yogurt, plain
  • 1/4 cup Queso fresco

Found on cupcakesandkalechips.com

Description

Ingredients

• six ears corn on the cob
• olive oil
• Aji sauce (see below)
• About ¼ cup queso fresco, cotija cheese, or feta cheese
• 2 jalapenos, roughly chopped (ribs and seeds removed unless you want it extra spicy)
• 1 cup packed fresh cilantro, including the leaves and stems
• 1 clove garlic, roughly chopped
• 1 teaspoon. apple cider vinegar
• 1 Tablespoon freshly squeezed lime juice
• 2 Tablespoons olive oil
• ⅓ cup plain Greek yogurt
• Salt and pepper to taste

Directions

• Preheat your grill to medium. Shuck corn, either peeling back the husks and leaving them attached, or removing completely.
• Brush corn with a little olive oil and place on the grill for about 10-12 minutes, turning frequently until cooked and slightly charred.
• Remove from the grill, drizzle with Aji sauce, and top with cheese.
• Combine the ingredients in a blender and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.