Yield: 6 servings
6 ears fresh corn, in husks
¼ cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh mint
½ cup plain Greek yogurt
½ cup crumbled feta cheese
1. Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium heat (300° to 350°).
2. Grill corn, in husks, turning every 5 minutes, until tender and husks are charred, approximately 20 minutes. Let stand for 10 minutes. Remove and discard husks and silks.
3. In a small bowl, stir together parsley, oregano, and mint. Spread each ear with approximately 1 tablespoon yogurt; sprinkle with approximately 1 tablespoon cheese and 4 teaspoons herb mixture. Serve immediately.