Mexican Grilled Corn

Street vendors across Mexico sell this style of roasted or grilled corn — topped with mayonnaise, chili powder, and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese, and lime on the side so everyone can make their own.

Ingredients

2 tablespoon(s) low-fat mayonnaise
2 tablespoon(s) nonfat plain yogurt
1/2 teaspoon(s) chili powder
4 ear(s) corn, husked
4 tablespoon(s) finely shredded Cotija (see Shopping Tip) or Parmesan cheese
1 lime, quartered

Directions

Preheat grill to medium-high.
Combine mayonnaise, yogurt and chili powder in a small bowl.
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

Tips & Techniques

Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

Nutritional Information

(per serving)

Calories         98
Total Fat         3g
Saturated Fat 1g
Cholesterol 2mg
Sodium        108mg
Total Carbohydrate 16g
Dietary Fiber --
Sugars        --
Protein      3g
Calcium      0