Mexican street corn
4 ear(s), medium, on the cob, husked, silk removed
¼ tbsp(s), chopped
Plain fat free Greek yogurt
½ tsp(s), finely grated
Fresh lime juice
Ancho chili powder
Crumbled feta cheese
4 tbsp(s), or queso cotija (see note below)
- Preheat grill to medium.
- Lightly coat corn with cooking spray; grill corn until tender and lightly charred, turning occasionally, about 12 minutes.
- Meanwhile, combine mayonnaise, cilantro, yogurt, lime zest, lime juice, chili powder and garlic in a small bowl.
- Brush grilled corn with mayonnaise mixture, then sprinkle each ear with 1 Tbsp cheese. Sprinkle with additional ancho chili powder and serve with lime wedges, if desired.
- Serving size: 1 ear