Beyond the fireworks, Fourth of July brings wonderful memories of childhood. One of my favorite side dishes included grilled corn on the cob.
Today, some of our gringo friends look in bewilderment when they see us eat corn on the cob with all of the Mexican-style fixings. We roll the ears in melted butter, then spread a good dollop of mayonnaise and sprinkle with cotija cheese, chili powder and served with a lime wedge. Street vendors throughout East Los Angeles appear to have a full buffet table of condiments just for the sweet elote.
This year we wanted to turn this traditional way of eating corn into a more healthy option. Using Greek yogurt instead of mayonnaise and butter was our first step. But, we still needed the heat. Many of the chile powders are pre-mixed with salt. Loads of salt. So, we decided to blend a chipotle pepper with the yogurt. Turned out creamy with just enough heat to satisfy our taste buds.
1 cup Greek Yogurt
1 Chipotle Chile
Salt and Pepper to taste
Combine ingredients in a food processor until well incorporated. Cover and chill for at least 30 minutes prior to serving.