Street vendors across Mexico sell this delicious grilled corn topped with mayonnaise, chili powder and cheese. I’m making the sauce using a small amount of light mayonnaise and nonfat yogurt. The corn can be grilled or broiled in the oven. I’ve included both ways of cooking it. The skinny for 1 serving, 110 calories, 3.7 grams of fat and 3 Weight Watchers POINTS PLUS.  It’s so amazingly good…You’ll never look at corn on the cob the same!

Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

4 ears corn, husked

A little salt and pepper

2 tablespoons light mayonnaise, I like Best Foods Light (Hellmans)

2 tablespoons nonfat plain yogurt

Tabasco sauce, to taste

½ teaspoon chili powder

2 tablespoons finely shredded Cotija or Parmesan cheese, see shopping tip

1 lime, quartered

Instructions

1. To Grill: Preheat grill to medium-high. Coat corn with cooking spray (I love olive oil spray).  Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total.  Sprinkle with a little salt and pepper.

2. To Broil: Preheat broiler. Line a baking pan with foil. Coat corn with cooking spray. Broil for about 5-6 minutes until browned. Turn over and broil about 5 minutes more.  Sprinkle each with a little salt and pepper.

3. In a small bowl, mix together mayonnaise, yogurt and a little Tabasco sauce, to taste. While the corn is still warm, spread each ear with 1 tablespoon of sauce.  Squeeze each with a little fresh lime juice and sprinkle each with ½ tablespoon Cotija or Parmesan cheese.  Season with a little chili powder over the corn and serve.

Makes 4 servings (1 Mexican-style corn on the cob each)

Shopping Tip
Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan cheese. Find it near other specialty cheeses in most supermarkets.  If you can’t find it, use Parmesan cheese.

Weight Watchers (old points) 2
Weight Watchers POINTS PLUS 3