Grilled Corn on the Cob with Roasted Jalapeno Sauce
Ingredients
-
6
ears
corn
-
1
whole
jalapeno
-
¼
of a
red onion
-
1
clove
garlic
-
2
tablespoons
lime juice
-
2
tablespoons
fresh cilantro
-
½
teaspoon
ground cumin
-
¼
teaspoon
smoked paprika
-
a pinch of
salt
-
5.5
oz
plain Greek yogurt
Instructions
- Preheat the grill to medium heat, about 350 degrees.
- Grill the whole jalapeno and quartered red onion on each side for 3-4 minutes until charred.
- Remove from the grill, slice the stem off the jalapeno, and remove the seeds if desired.
- In a food processor, blend the jalapeno, red onion, garlic, lime juice, cilantro, cumin, paprika, and salt until smooth.
- In a bowl, mix Greek yogurt with 2-3 tablespoons of the roasted jalapeno mixture, adjusting for heat preference.
- Grill the corn for 3-4 minutes on each side until charred.
- Remove the corn from the grill and rub with about 2 teaspoons of the creamy roasted jalapeno sauce before serving.
Nutrition Facts (estimated)
Servings
6
Calories
143
Total fat
2g
Total carbohydrates
29g
Total protein
8g
Sodium
30mg
Cholesterol
1mg
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