Corn on the Cob

• 1 x bag Green Isle Corn on the cob
• 4tbsp fat-free Greek-style yogurt
• Zest and juice 1 lime
• 100g Grana Padano cheese, finely grated
• Handful of baby tomatoes, roughly chopped
• 1 mango, finely diced
• 1 Spring onion, sliced
• Fresh mint, roughly chopped.

  Method:

1. Place the corn into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
2. Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn with the olive oil.
3. Place the corn onto the griddle pan or BBQ and cook, turning occasionally, for about 5 minutes, or until nicely golden and charred all over. Allow to cool slightly.
4. Mix the yogurt with the lime zest and half the lime juice. Set aside
5. Mix the tomatoes, mango, spring onion, mint and remaining lime juice in another bowl. Set aside.
6. Transfer corn to plates, spoon over the yogurt drizzle and top with the additional mixture. 
7. Serve immediately.