🕒 Total Time: 15–20 minutes
Servings: 6–8
Difficulty: Easy
Flavor profile: Creamy, tangy, smoky, and lightly spicy
🧾 Ingredients:
- 3 ears of corn, grilled, cooked, or boiled
- 3 tbsp olive oil, divided
- 2 tsp chili powder, divided
- 7 oz feta cheese, crumbled (reserve half for topping)
- 1 cup Greek yogurt
- ½ cup sour cream
- 2 tbsp fresh lime juice
- ½ bunch fresh cilantro, chopped
- 1 lime, sliced (for garnish)
🍽️ Kitchen Tools:
- Skillet or sauté pan
- Knife and cutting board
- Mixing bowl
- Serving bowl
- Spoon or spatula
👨🍳 Instructions:
1. Prep the Corn
- Cut the kernels off each cob:
- Lay corn flat on a cutting board.
- Slice downward with a sharp knife to remove kernels.
2. Sauté for Flavor
- Heat a skillet over medium heat.
- Add 2 tbsp olive oil, corn kernels, and 1 tsp chili powder.
- Cook for about 2 minutes, stirring occasionally, to lightly toast and infuse flavor.
3. Make the Creamy Base
- In a large mixing bowl, combine:
- Greek yogurt
- Sour cream
- Lime juice
- Remaining 1 tsp chili powder
- Half the crumbled feta
- Chopped cilantro
4. Combine Everything
- Add the sautéed corn into the yogurt mixture.
- Stir well until evenly combined and creamy.
5. Garnish & Serve
- Transfer to a serving bowl.
- Top with the remaining feta, a sprinkle of chili powder, and extra chopped cilantro or green onions if desired.
- Garnish with lime slices on the side.
🧠 Tips & Variations:
- Add spice: Mix in diced jalapeños or hot sauce.
- Make it smoky: Use grilled corn or a touch of smoked paprika.
- Cheese swap: Try cotija cheese instead of feta for authentic Mexican flavor.
- Serving ideas: Serve with tortilla chips, over tacos, or as a side salad.
📦 Storage:
- Keep refrigerated in an airtight container.
- Best consumed within 3 days.
Let me know if you’d like a dairy-free, low-fat, or spicy version!
