- Special Pricing
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
- 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
- Tip: 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.
Preheat the grill to medium-high.
Combine the mayonnaise, yogurt and chili powder in a small bowl.
Grill the corn, turning occasionally, until marked and tender, 8-12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
98 calories; 3g total fat; 1g total saturated fat; 2mg cholesterol; 108mg sodium; 16g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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