05/25/2026
Memorial Day menu upgrade: black pepper street corn with a little extra impact 🌽
Made with ingredients like black pepper, which is included in Dose for Cholesterol® to help support absorption, this is the kind of side dish that disappears before the burgers even hit the table.
Recipe: Black Pepper Street Corn
Ingredients:
• 6 ears fresh sweet corn, husked
• 1 Anaheim or poblano chili, diced
• ½ red onion, diced
• 1 jalapeño, seeded + minced
• ½ cup chopped cilantro
• 2 tbsp plain coconut or Greek yogurt
• 1 tbsp avocado oil mayo
• 2 tbsp fresh lime juice
• ½ tsp chili powder
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• ½ tsp kosher salt
• ½ tsp ground black pepper
• ⅓ cup cotija cheese
For grilled corn:
Brush corn with olive oil and grill over medium-high heat for about 2 minutes per side until lightly charred. Let cool, then slice kernels off the cob into a bowl.
For stovetop:
Steam corn for 8–10 minutes until tender. Slice kernels off the cob and cook in a skillet over medium heat until slightly charred.
To assemble:
Add corn, onion, chili, jalapeño, and cilantro to a large bowl. In a separate bowl, whisk together yogurt, mayo, lime juice, chili powder, paprika, cumin, salt, and black pepper. Pour over corn mixture and stir until coated. Top with cotija cheese and extra black pepper.
Serve immediately or chill for 30 minutes before serving. Keeps fresh in the fridge for 3–4 days… if there’s any left.
