NY style grilled corn

Corn on the Cob has arrived in grocery stores just in time for grilling season! Okay, I know it's not truly "in season" in the northwest, but I just get too excited to wait. My sweetie and I gave up cooking COTB any other way after discovering this recipe in Eating Well magazine. It's super easy to make and brings a full, slightly tangy flavor to this grilling staple. This recipe is a light version of the delightful street corn sold by vendors in Mexico and NYC.

New York Style Grilled Corn
Eating Well Magazine

2 Tbs lowfat mayonnaise
2 Tbs nonfat plain yogurt
1/2 tsp chili powder
4 ears corn on the cob, husked
4 Tbs finely shredded Cotija cheese (can sub parmesan in a pinch)
1 lime, quartered

1. Preheat grill to medium-high
2. Combine mayo, yogurt, and chili powder in small bowl
3. Grill corn, turning occasionally until marked on each side and tender, 8-12 min total. Remove from grill.
4. Spread each ear with 1 Tbs of the sauce and sprinkle with 1 Tbs Cotija. Serve with lime wedges, squeezing over before eating.
5. Fall in love

Per serving: 98 cals, 3 g fat (1g sat)