Corn cobs with dill and lemons

Name: Corn cobs with dill and lemons
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 180 g plain yoghurt; 4 corn cobs; 1 organic lemons; 1 tbsp olive oil; 2 tbsp pitted green olives; 1 tbsp capers; 2 pinch cayenne pepper; ¼ tsp salt; 4 sprig dill

Vegetarian grill party

Total: 25 min. | Active: 15 min.

vegetarian, gluten-free

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Ingredients

for 4 person

Charcoal/gas/electric grill
4	corn cobs
1 tbsp	olive oil

Topping
180 g	plain yoghurt
1	organic lemon, use a little grated zest and 1 tbsp of juice
2 pinch	cayenne pepper
¼ tsp	salt
2 tbsp	pitted green olives, cut into rings
1 tbsp	capers, drained
4 sprig	dill, torn into pieces

How it's done

Charcoal/gas/electric grill

Brush the corn cobs with oil. With the lid down, grill the corn cobs over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Serve the corn cobs on a platter.

Topping

Combine the yoghurt, lemon zest, lemon juice and cayenne pepper, season with salt, spread on top of the corn cobs. Sprinkle with the olives, capers and dill.

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