1 cup of Italian Cheese (Percorino, Fontina, or Parmigiano-Reggiano), shaved
Salt, Pepper, Olive oil to taste
Instructions
Grill corn for about 15- 20 minutes.
While corn is grilling, saute onion in olive oil until translucent
Let the corn cool and mix the sauce.
In a bowl add the Greek yogurt and mayonnaise. Blend well and add a few splashes of Sriracha until the creamy sauce becomes a salmon color. Add more if you like it really spice and add more Mayonnaise and Yogurt if you want it really creamy. Adjust it to your taste buds.
Shave the corn off the kernels and add it to the onion in the skillet.
Add the yogurt sauce and blend roughly.
Remove the mixture from the skillet and put in a bowl.
Stir in the cheese and taste. If it needs salt or more spice, add a little more salt and pepper.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/grilled-corn-in-creamy-sriracha-sauce/