Smoky Corn with Lime Aioli

Smoky Corn with Lime Aioli

I first tried Mexican style corn on the cob at Toro in Boston and fell just a little bit in love. Charred corn on the grill.  A smooth, creamy aioli with garlic and lime and cotija cheese. Sign me up! The next day I was working on recreating this delicious side dish while making it healthier.

I made sure to use organic corn because it lacks GMOs but still has the good stuff like anti-aging antioxidants and fiber.   I like avocado oil mayonnaise (watch out – many of them just have a touch of avocado oil and aren’t really avocado oil based…you’ll know you got the right stuff if it’s pricey and the only source of fat in the ingredient list is egg yolk and avocado oil.  If you can’t find it aim for an organic mayo instead. )  You can either do all mayo for a dairy free version of this awesome dish or add a dollop of plain Greek yogurt. And feel free to skip the cheese if you’d prefer!  This summer side dish is an easy, relaxed crowd pleaser perfect for your next party or cookout; adjust the amounts below based upon servings and your taste buds.

Smoky Corn with Lime Aioli

  • 4 corn in the cob in husks
  • 1 heaping tablespoon plain Greek yogurt (optional – you can just use the mayo if you prefer to leave this out)
  • 1/3 heaping cup avocado oil based mayonnaise or organic mayo (see head note for more info)
  • 2 cloves garlic, minced or grated on a microplane
  • fresh lime
  • sea salt
  • all natural cooking spray
  • fresh ground black pepper
  • paprika
  • small handful fresh cilantro or parsley, chopped
  • handful cotija cheese, feta cheese or finely grated parmesan cheese
  1. Grill corn in husks. While corn is grilling, combine Greek yogurt, mayonnaise and a good squeeze of fresh lime in a bowl with a whisk until smooth. Add some minced garlic and sea salt or kosher salt to taste. Seriously, taste it…add more lime, garlic or salt if necessary. Set aside.
  2. Once corn is just cooked, remove it from the grill and allow to cool. Once cool enough to handle, remove silk and husks completely. Spray the corn with cooking spray and season with salt, pepper and paprika.
  3. Put the husked and seasoned corn back on the grill and char the corn just slightly. Remove from the grill, allow to cool again and brush with the yogurt aioli mixture. Top with cheese and herbs.

This side dish is mostly fat and carbs and should be served with a protein for a balanced meal.  If you’re bringing this dish to a party, just aim to have some lean protein on the side for balance. Remember, lean protein plus carbohydrates combined with a little fat all work together to balance your blood sugar and boost your metabolism. Enjoy!

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