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Mexican Street Corn Grilled Polenta Bites
Food & Drink
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.