Mexican Grilled Corn


2 tbsp Hy-Vee low-fat mayonnaise
2 tbsp Hy-Vee nonfat plain yogurt
½ tsp chili powder
4 ears corn, husked
4 tbsp finely shredded Cotija, (see Tip) or Parmesan cheese
1 lime, quartered


1. Preheat grill to medium-high.
2. Combine mayonnaise, yogurt and chili powder in a small bowl.
3. 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.