Mexican Street Corn Grilled Polenta Bites by Anna Marie - Musely
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Mexican Street Corn Grilled Polenta Bites

posted in Food & Drink > Recipes
05/16/2016
  • 2 ears sweet corn, shucked
    ¼ cup + 2 tablespoons greek yogurt
    1½ tablespoons lime juice (from 1-2 limes)
    1½ tablespoons water
    1 17-ounce box Pacific Foods Organic pre-cooked Polenta (original), sliced into ¼-inch thick ½-inch squares
    1 cup queso fresco
    ½ teaspoon cayenne
    ½ teaspoon smoked paprika
    ¾ cup micro greens

  • 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.

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