This is our take on Mexican street corn: off the cob, no mayonnaise, and absolutely delicious. We made this recipe up as we went, but have been able to duplicate the results, so we are sharing our process and feel hopeful it will work in your kitchen as well.

Ingredients:

• 4-6 ears of fresh sweet corn
• 1 medium sized onion
• 3-6 jalapeños
• 2 cloves of garlic
• 1 heaping cup of Greek yogurt
• “Taco meat” of choice
• Grated cheese (Cheddar, Pepper Jack, etc)
• Tortilla chips
• Butter for sautéing
• Salt, pepper, and paprika to taste

Wash and prep your veggies:
Dice the onions
De-seed the jalapeños and cut to preferred size
Mince your garlic
Cut corn off the cob

Prepare your meat:
I brown 1 lb grass-fed ground beef and season myself {chili powder, chipotle, garlic powder, paprika, salt, pepper}. Chicken would also be delicious.

Melt butter in pan and sauté onions and peppers until almost cooked.
Remove from pan and set aside.

Melt a little more butter and add corn. Season with salt, pepper, and paprika. Cook until it reaches your preferred level of doneness, then add onions and peppers back into the pan.

Add your garlic, mix well, and cook just another minute or few {garlic cooks fast}.

Remove from heat and add the meat. We use about 1/2 of the hamburger, but you can make it as meaty as you’d like.
Add yogurt, and mix thoroughly. If you want it creamier, add a little more yogurt.

Place into an 8×8 baking dish, and top with grated cheese.

Bake at 350* until cheese is as melty as you desire.

Serve with tortilla chips {we have fallen in love with the organic blue corn chips}, and enjoy.
Fresh pico de gallo would also be a delicious addition to the plate.