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Best Supporting Side Dish

I know it's several weeks after the Academy Awards, but I don't care, because the title of this blog is cute and true, and if you disagree, that is really rude of you. I'm talkin' 'bout my Messican Chili Lime Roasted Corn. It is so zesty and full of flavor that your mouth will beg for it to be summertime. I know corn isn't quite seasonal yet, but if you get some from the Farmer's Market or even the pre-packaged, probably-genetically-modified corn from the grocery store, it works. Save this recipe for summer and it'll be even better. 

 Mexican Chili Lime Roasted Corn on the Cob
Serves: 4. Or 2, if you're as hungry as my husband and I are.

 Ingredients:

 4 corn cobs with husks on
4 tbsp Greek Yogurt
1 tbsp Extra Virgin Olive Oil
1 tsp Chili Powder
1 tsp Tony ChaCha's Cajun Seasoning
Juice of 1 lime

Directions:

Pull back the husks of the corn and remove as much of the silk as you can, then replace the husks. Grill corn, husks down, for 3-4 minutes on each side, turning 4 times as you go. When the corn is fully roasted, remove with tongs and place in a shallow glass baking dish. In a small bowl, whisk together greek yogurt and olive oil. I find it easiest to then transfer the yogurt mixture to a ziploc baggie that's been turned inside out. Rub each corn cob with the mixture so your hand stays clean and you can rub all of the yogurt in the crevices. Sprinkle each cob with the Chili Powder and Tony ChaCha's, adding more or less depending on your preferred taste. Last, squeeze the halves of a lime over the corn to finish. Eat immediately. Don't wipe your face in between bites. It's not worth the struggle.
I enjoyed my corn with a delicious local kombucha. It was perfect to cut the acidity.

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