Sriracha Lime Corn

When I went to get groceries this week, they were having a sale on corn: three for $1.  You KNOW I was all over that!  So with my excess of corn, I decided to get a little creative.  If you're familiar with Mexican Street Corn this is somewhat similar, but is mayo free, and is insanely delicious!  Seriously it's all kinds of yum, specifically four kinds (does sarcasm come across or is this like texting?)  Regardless, here's the recipe.

Sriracha Lime Corn

Prep: honestly 5 mins.

Cooking Time: 25 mins.

Serves: four lovely people

Ingredients:

4 ears of corn

1 tbsp butter

salt and pepper

1 tsp paprika

1/4 cup yogurt

1 - 2 tbsp sriracha (depending on how spicy you like it, I like it HOT!)

1 lime

1/2 cup parmesan grated

parsley to garnish (or cilantro!)

Directions:

Preheat your oven to a whopping 400 degrees.  Shuck your corn if it has not already been done, and then slather it up with butter.  Then sprinkle it with the salt, pepper, and paprika and wrap it in tin foil.  Stick that sucker in the oven for about 20-25 minutes.  While the corn is cooking, mix together your yogurt and sriracha (you can test the spice factor and add more of either to meet you preference).  Also, this is a good time to grate your cheese and cut the lime in half.

When the corn comes out of the oven, wait just long enough for you to be able to man handle it and then smooth an even layer of your sriracha yogurt onto the corn.  Take 1/2 of your lime and squeeze it directly onto the corn.  Sprinkle on your parmesan and lastly, add a bit of parsley.  Then dig in, because it is delish!