Mexican Grilled Corn On The Cob
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons nonfat plain yogurt or 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 4 ears corn, husked
- 4 tablespoons Cotija cheese, finely shredded or 4 tablespoons parmesan cheese
- 1 lime, quartered
- 1.treheat grill to medium-high.
- 2.tombine mayonnaise, yogurt or sour cream and chili powder in a small bowl.
- 3.trill 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.
- NOTE: Cotija cheese, also called queso Anejo or queso Anejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
lowfat mayonnaise, nonfat plain yogurt, chili powder, corn, cotija cheese, lime
Taken from www.food.com/recipe/mexican-grilled-corn-on-the-cob-432992 (may not work)