One of the most delicious ways to cook and serve corn, this Mexican Street Corn is a great recipe to serve at a barbecue or alongside some tacos for dinner. By grilling the corn until slightly blackened, the flavour of the corn becomes caramelised and slightly smoky. A mixture of yogurt, neutral whey protein, feta cheese and hemp seeds is brushed onto the corn in a creamy layer. This helps a sprinkling of chilli flakes and coriander to stick to the corn for an extra hit of fresh & spicy flavour.
Combine the yogurt, whey protein, mayonnaise, garlic and hemp seeds in a bowl, whisking until fully combined. Taste and season with salt, as needed.
Remove the husks from the ears of corn and place the corn cobs onto a barbecue or a griddle pan on the stove over a high heat. Grill, turning occasionally, until blackened in patches all over.
Remove the corn from the heat then brush all over with the mayonnaise mixture. Place the crumbled feta onto a plate and roll the corn in it so it sticks to the cobs.
Place the coated corn onto a serving plate and sprinkle with the chilli flakes and coriander. Serve warm with wedges of lime for squeezing.
If you can get queso fresco, feel free to use this instead of the feta cheese in this recipe. If you want to serve this as more of a salad, grill the corn on the cob then use a sharp knife to cut the kernels off the cob before dressing them with the creamy dressing and sprinkling on the toppings.
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