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Ears of corn
Olive oil
Plain Greek yogurt
Sour cream
Hot sauce (Tabasco or Fire Barns)
Salt
Lime (juice)
Smoked paprika
Chili powder
Salt and pepper
Cilantro leaves, chopped
Parmesan cheese
Baste each ear of corn with olive oil.
Grill the ears on the barbecue 5 to 7 minutes, turning them frequently.
Meanwhile, in a small bowl, mix all the spicy sauce ingredients. Set aside.
Once cooked, remove the ears of corn from the barbecue and brush with lime juice.
Sprinkle smoked paprika, chili powder, salt, and ground pepper unto each ear of corn.
Garnish with parmesan cheese shavings and fresh cilantro.
Dip into the spicy yogurt sauce or, using a plastic squeeze condiment bottle, drizzle the sauce unto each ear of corn.
