- 3 ears corn, shucked
- 2 Tbsp extra-virgin olive oil
- 1 cup 2% Greek yogurt
- 3 tsp harissa
- 1 tsp Chili Beak oil
- 1 Tbsp lime zest
- 1/2 lime, juiced
- 2 oz crumbled goat cheese
- 1/4 cup fresh cilantro leaves
Heat a grill or grill plate over the medium-high heat until hot.
Spread oil along all sides of corn and place directly on grill. Cook each side until corn is evenly charred throughout, 10-15 minutes total. Remove from grill and cut each ear into thirds.
In a small bowl, add yogurt, harissa, and chili oil and stir until ingredients are combined. One at a time, add corn ears to bowl and rotate with tongs until all sides are covered in yogurt mixture. Transfer to plate or serving dish and top with lime zest, lime juice, cilantro, and crumbled goat cheese.
Serving size: 1 corn cob: 90 Calories; 6g Total Fat (1.5g Saturated); 40mg Sodium; 6g Carbohydrates; 1g Dietary Fiber; 2g Sugar (0g Added Sugar); 4g Protein