Mexican Grilled Corn
2 tablespoons low-fat mayonnaise
2 tablespoons nonfat plain yogurt
1/2 teaspoon chili powder
4 ears corn, husked
4 tablespoon)s finely shredded Cotija or Parmesan cheese
1 lime, quartered
Preheat grill to medium-high.
Combine mayonnaise, yogurt and chili powder in a small bowl.
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.