Minda is starting school next week and I am pretty bummed about the end of summer. I think it is funny how each year it seems like everyone spends the winter and spring pining for the summer months. We romanticize about summer all year, and make lists of things to do to make THIS summer the most awesome ever, but once August is here, everyone is over it. Sick of the heat, long sunny days, and frolicking around in cutoffs and flip flops! The stores are selling their summer duds for 80% off because everyone is ready for cognac colored boots and cozy cable knits.
Have we all gone insane?! Why do we rush through our precious lives instead of embracing the present. We still have a full month to embrace the warm summer sun kissing our skin, trips to the pool, and barbeques on the weekends with our family and friends.
Right now summer corn is still in season. Grilled sweet corn is one of those things that epitomizes summer for me. Especially grilled on the cob and drizzled with this bright and vibrant Greek yogurt “crema”, I can’t resist making it my go to side for every grill meal these days!
Mexican Style Grilled Corn with Cilantro Lime Crema
- 4 corn cobs, husks peeled back and silks removed
- 1 tablespoon olive oil
- 1 cup Greek Yogurt
- 1 limes, juiced
- 1 clove garlic
- 1 handful cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
Heat your grill up to about 400°. Brush the corn with olive oil and place on the grill. Cook on each side for 5-7 minutes until spots are starting to char.
Place the remaing ingredients in a blender or food processor and blend until smooth. Remove the corn from the grill and garnish with the crema.
Try it and I know you will love it. It may even restore your love for these late summer days!