Grilled Corn with Harissa Yogurt Spread

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  • 1 cup Greek yogurt
  • 2 tablespoons harissa
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 teaspoons fresh lemon juice
  • 1 garlic clove, crushed
  • Sea salt, to taste
  • 4 ears of Sunshine Sweet corn, husks peeled back and tied
  • Chopped cilantro


In a bowl, whisk together yogurt, harissa, oil, lemon juice and garlic; season with salt to taste. Grill corn until kernels are bright yellow and slightly charred. Spread yogurt mixture evenly over corn; sprinkle with chopped cilantro.

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