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Serving Size: 10

5 each Whole Corn on the Cob
¼ cup full fat Yogurt
½ each Jalapeno (fine dice)
½ each Red Onion (fine dice)
½ bunches Cilantro (chopped)
1 tbsp Mint (chopped)
2 tsp Cumin Coriander Mix
1 lemon (juiced)
To Taste Salt and Pepper

1. Place yogurt in cheese cloth and allow to drain over night. Shuck corn, rub with blended oil and cumin and coriander, then grill. Allow to cool and remove from cob.
   
   
2. Combine cooled corn, yogurt, jalapeno, red onion, cilantro, mint, cumin coriander mix, lemon juice and salt-pepper to taste.