From Our Kitchen: Grilled Corn with Jalapeno Cilantro Greek Yogurt Aioli

Labor Day weekend is approaching, which usually brings with it the last hurrah of backyard grilling for the summer. With that in mind, and corn season at its peak, head to the farmer’s market and stock up on some fresh corn on the cob to throw on the grill this weekend and next.

Try something different from the standard buttered or Mexican-style corn with cojita cheese that everyone loves oh-so-much and make some aioli instead. Aioli, traditionally made with mayonnaise, isn’t quite spa cuisine, so I went ahead and experimented with Greek yogurt in its place.

Thick, creamy and tangy, Greek yogurt’s days of fame may have faded, but its healthy profile hasn’t changed one bit. With less sugar and more protein than regular yogurt, Greek yogurt also has significantly less fat (no fat!) and calories than mayonnaise but maintains the same thick consistency. Be sure to get nonfat Greek yogurt, which has about 120 calories per 1 cup serving – in using this recipe as a dip or topping for your corn, you’ll likely only use about 2 tablespoons or so, which amounts to a mere 15 calories! In addition yogurt promotes intestinal and vaginal health, improves lactose intolerance, builds stronger bones, enhances immunity, and can lower blood pressure as well. Try substituting Greek yogurt for any recipes that call for mayo or sour cream. You can also eat it plain and sweeten it up with some honey and/or berries for a healthy, simple dessert.

Grilled Corn with Jalapeno Cilantro Greek Yogurt Aioli (Serves 4)

4 ears of corn, grilled
½ cup nonfat Greek yogurt
2 tbsp chopped cilantro, reserve some for garnish
1 jalapeno, seeded and minced
1 garlic clove, minced
1 tsp lime juice
Pinch of cayenne pepper
Salt & pepper to taste
Optional: ½ medium avocado, sliced

Combine all ingredients and mix until smooth in a food processor or blender. Or, if you like the crunch and texture of cilantro and jalapenos, mix by hand, just keep in mind that the garlic chunks can make for a strong garlicky taste! If you like avocados, throw ½ avocado into the mix to make the aioli creamier. Top each corn with about 2 tbsp aioli and sprinkle on some cilantro for garnish.