0
0
Beyond the fireworks, Fourth of July brings wonderful memories of childhood. One of my favorite side dishesย included grilledย corn on the cob.
Today, some of our gringoย friends look in bewilderment when they see us eat corn on the cob with all of theย Mexican-style fixings. We roll the ears in melted butter, then spread a good dollop ofย mayonnaise and sprinkle with cotijaย cheese, chili powder and served with a lime wedge.ย Street vendors throughoutย East Los Angelesย appear to have a full buffet tableย 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 ofย mayonnaise and butter was our first step. But, we still needed the heat. Many of the chileย powders are pre-mixed with salt. Loads of salt. So, we decided to blendย a chipotleย pepper with the yogurt.ย Turned out creamy with just enoughย heat to satisfy our taste buds.
Ingredients:
1 cup Greek Yogurt
1 Chipotle Chile
Salt and Pepper to taste
Procedure:
Combine ingredients in a food processor until well incorporated. Cover and chill for at least 30 minutes prior to serving.
