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3 Memorial Day dishes for your weekend

By Stonyfield
May 27, 2016

featured.jpgMemorial Day is a time to gather with loved ones, a time to celebrate, and also a time to give thanks to those who gave their lives serving our country.  Every year, Memorial Day is celebrated on the last Monday of May and it typically marks the start of the summer season.  And that means it’s the start of grilling season too!

I love grilling but I must admit that I’m usually more excited about the side dishes than the main course.  Burgers and grilled chicken are great but I can get a lot more creative with the sides.  Here are some fun, new side dish ideas for your next holiday cookout that the whole family will love.  And they’re good for you too!    

My Mexican Corn Salad is a twist on Mexican street corn, one of my favorite dishes.  Mexican street corn features grilled corn on the cob that’s slathered with a chili-spiked mayonnaise and rolled in crumbly cheese.  This salad has all of the same ingredients with none of the fuss!  I simply sauté fresh (or frozen) corn with onion, garlic, jalapeno, and spices and toss it all with a delicious, creamy, lime-infused dressing made with Stonyfield Greek yogurt.  A final garnish of crumbly cotija cheese (you can substitute feta cheese) and fresh cilantro completes the dish.

My Yogurt Dill Potato Salad is not your typical potato salad.  It’s packed with flavor and it has absolutely no mayonnaise.  I like to use a mixture of colorful baby potatoes and toss them in a tangy sauce made with creamy Stonyfield Greek yogurt, Dijon mustard and briny capers.  Fresh dill adds a punch of herbaceous flavor. 

And finally, my Red White and Blue Fruit Kabobs with Vanilla Cheesecake Dip, are the ultimate patriotic side dish.  I skewer fresh strawberries, blueberries and bananas and serve them with a delicious dip made with a mixture of Stonyfield Vanilla Greek Yogurt and cream cheese.  Guests of all ages will love dipping these festive kabobs in the creamy dip.

Mexican Corn Salad

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Makes 8 servings

Ingredients:

2 teaspoons olive oil

4 cups fresh or frozen corn (defrosted)

2 cloves garlic, minced

1 jalapeño pepper, seeded and minced

½ cup finely chopped red onion

1 teaspoon chili powder

Kosher salt

2 tablespoons Stonyfield plain Greek yogurt

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

¼ cup chopped cilantro

½ cup crumbled cotija cheese (can substitute feta)

Directions:

Heat the oil in a large cast iron or other skillet over high heat.  Add the corn and cook, stirring occasionally, until it starts to get browned and slightly charred.  Add the garlic, jalapeño, onion, and chili powder and cook another 1-2 minutes until fragrant.  Season the mixture with salt to taste.  Transfer the mixture to a bowl and let it cool.

Whisk the yogurt, mayonnaise, and lime juice together in a bowl.  Season with salt.  Add the dressing to the corn mixture along with the cilantro and crumbled cheese.  Stir to combine.  Garnish with cilantro.  Can be served warm, cold, or at room temperature. 

Yogurt Dill Potato Salad

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Makes 8 servings

Ingredients:

2 lbs. assorted color baby potatoes, halved or large ones quartered

½ cup Stonyfield plain Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon cider vinegar

¼ cup sliced chives or scallions

2 tablespoons capers, drained

2 tablespoons chopped dill

Salt and pepper to taste

Directions:

Place the potatoes in a large pot and pour in enough water to cover them.  Season the water with salt.  Bring to a boil and cook until potatoes are fork tender.  Drain the potatoes. 

Meanwhile, whisk the yogurt, mustard and vinegar together in a bowl.  Stir in the chives, capers, and dill.  Season the mixture with salt and pepper to taste.  Add the potatoes and stir to combine.  Garnish potato salad with chopped dill and chives.   

Red White and Blue Fruit Kabobs with Vanilla Cheesecake Dip

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Makes 10-12 kabobs

Ingredients:

½ cup Stonyfield Vanilla Greek yogurt

2 ounces cream cheese, softened

¼ teaspoon vanilla extract

1 teaspoon honey or maple syrup

1 container (1 pint) strawberries

3 bananas

1 container (6 oz) blueberries

Directions:

To make the dip, whisk the yogurt, cream cheese, vanilla, and honey together in a bowl. 

 Remove the stems from the strawberries and cut them into halves (cut large strawberries into quarters).  Peel the bananas and cut them into 1-inch pieces.

Skewer the strawberries, bananas and blueberries using wooden skewers.  Arrange the kabobs on a serving platter along with the vanilla cheesecake dip.

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