Mexican Grilled Corn

From EatingWell: July/August 2008 — Subscribe Now!

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.

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

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

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 & 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; 3 g protein; 4 g fiber; 108 mg sodium; 19 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat