Mexican Street Corn Grilled Polenta Bites
yields: 30 -40 bites
Ingredients
- 2 ears sweet corn, shucked
- ¼ cup + 2 tablespoons Greek yogurt
- 1½ tablespoons lime juice, from 1-2 limes
- 1½ tablespoons water
- 18 ounce pre-cooked Polenta , original, sliced into ¼-inch thick ½-inch squares or rounds
- 1 cup queso fresco
- ½ teaspoon cayenne
- ½ teaspoon smoked paprika
- ¾ cup micro greens
INSTRUCTIONS
- Preheat the grill or grill pan over medium-high heat.
- Bring a large pot of water to boil. Add the corn and bring the water back to a boil, about 3-4 minutes. Remove the corn from the water and let cool. When cool enough to handle, cut the corn off the cob.
- In a small bowl, whisk the greek yogurt, lime juice, and water together until smooth.
- Brush the grill or grill pan with canola oil and grill each polenta square about 2-3 minutes on each side, or just until grill marks appear. As they're finish, transfer the polenta squares to a serving platter.
- Top each grilled polenta square with a small spoonful of corn, a dollop of lime yogurt, a few crumbles of queso fresco, a light dusting of cayenne and smoked paprika, and a pinch of micro greens.
