8 cobs of corn, husks removed or peeled back
½ cup Greek yogurt
3 cloves garlic, minced
½ lemon, juiced, plus 1 lemon cut into 8 wedges for serving
¼ cup fresh oregano, chopped or 2 tsp dried
½ cup crumbled feta cheese
In a small bowl, mix together the yogurt, lemon juice, garlic, and 2 tbsp of oregano.
Heat barbecue to medium-high, place the corn directly on the grill, and cook for about 20 minutes (with the lid on), turning every 5 minutes until the kernels begin to char.
While corn is grilling, in a small bowl mix together the yogurt, lemon juice, garlic, and 2 tbsp of oregano . Spread the crumbled cheese on a large plate. Remove corn from grill and immediately brush each cob with a generous amount of the yogurt mixture, roll in the cheese and top with a sprinkling of remaining oregano. Finish off with a squeeze of a lemon wedge and enjoy.