mexican grilled corn & steak

Made this Mexican Grilled Corn (from Eating Well Magazine) tonight. Tasty.

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