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Mexican Grilled Corn

Mexican Grilled Corn

Best grilled corn brushed with a Mexican sauce consisting of light miracle whip, greek yogurt, and chili pepper, drizzled with lime juice.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Vegetable
Servings 8

Ingredients
  

  • 8 ears corn on the cob shucked and cleaned
  • 1 tbsp olive oil
  • 1/4 cup light miracle whip
  • 1/4 cup nonfat greek yogurt
  • 1 tsp ground ancho chile powder or regular chile powder
  • 1/2 cup parmesan cheese
  • cilantro chopped
  • pink salt or kosher salt
  • 1 lime

Instructions
 

  • Preheat grill to medium high heat. Spray corn with olive oil spray or brush with olive oil. Grill corn 8-10 minutes turning about every 3 minutes or so until tender. Remove from heat.
  • Add miracle whip, yogurt, and chile powder to a small bowl and mix up well. Spread about 1 tablespoon of sauce onto each cob of grilled corn. Sprinkle with parmesan cheese and cilantro and serve. If needed sprinkle with pink or kosher salt prior to serving. Serve with lime wedges.

Notes

Lightly adapted from Eating Well.