Best for: Serving with grilled fish, chicken skewers, or lamb.
A cool lemon yogurt spread catches crumbled feta and fresh dill on each ear of grilled corn. It is bright, tangy, and especially good when you want a lighter-tasting finish than melted butter.
Grill: Two-zone, 400–425°F. Equipment: Tongs, mixing bowl, spoon.
Ingredients
12–15 minutes Total: 27–30 minutes.
- 4 ears fresh sweet corn, husks and silks removed
- 2 teaspoons olive oil
- ⅛ teaspoon fine sea salt
- ⅓ cup plain Greek yogurt
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup finely crumbled feta
- 2 tablespoons chopped fresh dill
Directions
Preheat a two-zone grill to 400–425°F. Rub the corn with olive oil and salt.
Mix the yogurt, lemon zest, lemon juice, garlic powder, and pepper in a bowl. Refrigerate until the corn is ready.
Combine the crumbled feta and dill on a wide plate.
Grill the corn over direct heat for 12–15 minutes, turning frequently, until tender with scattered char marks. Use indirect heat if the exterior browns too quickly.
Let the corn stand for 2 minutes, then spread each ear with the lemon yogurt.
Sprinkle or gently press the feta and dill onto the coated corn. Serve immediately with any loose topping from the plate.
Grilling tip: Let the corn stop steaming heavily before adding the yogurt so the coating stays creamy.
