Mexican Grilled Corn on the Cob

• low-fat mayonnaise↗2 tablespoons
• nonfat plain yogurt↗2 tablespoons

  or 2 tablespoons sour cream

• chili powder↗1⁄2 teaspoon
• ears corn, husked↗4
• Cotija cheese, finely shredded↗4 tablespoons

  or 4 tablespoons parmesan cheese

• lime, quartered↗1

Step-by-step instructions

1. 1

   1. Preheat grill to medium-high.

2. 2

   2. Combine mayonnaise, yogurt or sour cream and chili powder in a small bowl.

3. 3

   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.

4. 4

   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.