Mexican street corn
4 medium, on the cob, husked, silk removed
¼ cup(s), chopped
plain fat free Greek yogurt
½ tsp, finely grated
fresh lime juice
ancho chile powder
crumbled feta cheese
4 Tbsp, 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