- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon harissa (or hot sauce)
- Salt and pepper
- 4 halved ears fresh corn
- 2 teaspoon canola oil
- Combine yogurt, lemon juice and harissa in a small bowl. Season with salt and pepper.
- Brush corn with canola oil. Season with salt and pepper. Grill over medium heat, turning occasionally, until browned and crisp-tender, 6 to 8 min. Serve with the yogurt for dipping or spreading.