Mexican Grilled Corn

4 servings

INGREDIENTS

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

PREPARATION

  1. Preheat grill to medium-high.
  2. Combine mayonnaise, yogurt and chili powder in a small bowl.
  3. 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 & NOTES

  • 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.

NUTRITION

Per serving: 98 calories; 3 g fat ( 1 g sat , 0 g mono ); 2 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 108 mg sodium; 19 mg potassium.

From Eating Well

This entry was posted in cooking, eat, eating, eating habits, eating well, food, home cooking, people, recipes, things, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

1 Response to Mexican Grilled Corn

  1. Joy says:

    I thought for sure someone would comment on this. Maybe I’ll stop doing recipes.

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