Sides recipe


yields: 4 servings


  • 2 Tbsp. unsalted butter
  • 1 small yellow onion, minced (1 cup)
  • 1 large clove garlic, minced (1/2 tsp.)
  • 1 jalapeño, seeded and minced (1 1/2 Tbsp.)
  • Salt, to taste
  • 3 cups frozen or fresh sweet corn, cut off the cob (about 4 ears)
  • Freshly ground black pepper, to taste
  • 1/4 tsp. cayenne pepper
  • 1/2 cup whole milk
  • 1/2 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • Zest of 1/2 lime
  • 3 Tbsp. cilantro, roughly chopped


  1. Place a large sauté pan over medium heat.
  2. Add the butter along with the onion, garlic, jalapeño and a good pinch of salt. Cook, stirring occasionally for 5 minutes, until the onion begins to soften and you start to smell the garlic.
  3. Add the corn and continue cooking for 10 minutes, adding more salt and some freshly ground black pepper.
  4. Stir in the cayenne, then lower the heat to medium low.
  5. Stir in the milk and yogurt and mix to combine.
  6. Add the lime zest and cilantro and serve!