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.
2 tablespoons low-fat mayonnaise [I left out the mayo]
2 tablespoons nonfat plain yogurt
1/2 teaspoon chili powder
4 ears corn, husked
4 tablespoons finely shredded Cotija or Parmesan cheese
1 lime, quartered
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.
NUTRITION INFORMATION: Per serving: 98 calories; 3 g fat (1 g sat, 0 g mono); 2 mg cholesterol; 16 g carbohydrate; 3 g protein; 4 g fiber; 108 mg sodium; 19 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat