Mexican Street Corn

Ingredients:

4 Medium ears of corn on the cob, husked, silks removed.
Non-stick spray
1/4 C Hellman’s Lite Mayonnaise
1/4 C Cilantro, chopped
1 Tbsp Stoneyfield Fat-Free Greek Yogurt
1/4 tsp grated Lime Zest
1 tsp fresh lime juice
1/2 tsp Ancho Chili Powder  and extra for garnish
1/4 tsp minced Garlic
1/4 C finely shredded Cotija cheese
Lime wedges (optional)

Directions:

Preheat grill to medium. Lightly coat corn with nonstick spray: grill corn, turning occasionally, until tender and lightly charred, about 13 minutes.

Combine mayonnaise, cilantro, yogurt, lime zest and juice, 1/2 tsp chili powder, and garlic in a small bowl. Brush grilled corn it’s mayo mixture, then sprinkle each ear with 1 Tbsp of cheese. Sprinkle with additional ancho chili powder. Serve with lime wedge.

Makes 4

NOTE:  This can be made with frozen or canned corn