EWWK: Mexican Street Corn


¼ cup canola mayonnaise
¼ cup plain low-fat Greek yogurt
1 tablespoon chili powder, divided
2 garlic cloves, minced
¼ cup fresh Cotija cheese, crumbled
8 oz. pepper jack cheese, grated
1 lime (zest and juice)
4 ears of corn, husks removed
Canola oil Spray
3 banana pepper, 2 poblanos or 1 jalapeno
½ small red onion
2 tablespoons fresh cilantro leaves
Tortilla chips or fresh vegetable slices


Heat your grill to medium-high heat.

Combine the mayonnaise, yogurt, ½ of the chili powder, and garlic in a medium bowl.

Add the grated cheeses to the bowl. Zest the lime and add to the bowl. Juice the lime over the bowl and mix to combine.

Spray or brush the corn with oil. Sprinkle the corn with the remaining chili powder.

Place the corn, peppers, and onion directly on the grill grate and cover the grill with the lid. Grill the vegetables for 8–10 minutes, rotating the food occasionally to evenly char.

Remove the vegetables from the grill. Place the jalapeño and onion in the work bowl of a food processor and process until finely chopped. Remove the corn kernels from the cob into a microwaveable bowl mix in the vegetables. Stir the cheese mixture into the vegetables. Cover and microwave until bubbly (about 5 minutes). Top with cilantro. Serve with chips or vegetable slices.

Yield: 16 servings (serving size: 3 tablespoon)
Nutrition Breakdown: Calories 140, Fat 9g (4g saturated), Cholesterol 20mg, Sodium 250mg, Carbohydrate 8g, Fiber 1g, Protein 7g.