Mexican Grilled Corn

3 tablespoons mayonnaise

3 tablespoons sour cream or Mexican crema

¼ cup cotija cheese, divided

1 teaspoon finely minced garlic

1 teaspoon ancho or chipotle chili powder

8 ears shucked corn

2 tablespoons melted unsalted butter

1 lime, halved

Smoked paprika (optional) and additional lime wedges to garnish

Preheat the grill to medium high.

In a small bowl, combine the mayonnaise; sour cream; 3 tablespoons of the cheese; garlic and chili powder. Transfer the mixture to a plate, and spread it out a bit.

Brush the corn with the melted butter. Grill the corn for 8 minutes, until it is nicely browned in spots. Roll the corn in the mayo mixture, and place on a serving platter. Squeeze the lime over the corn, sprinkle with the remaining tablespoon of cheese, then sprinkle with smoked paprika if desired. Add the lime wedges, and serve immediately.

Makes 4 to 8 servings

Nutrition information per serving: 176 calories; 102 calories from fat; 11 g fat (4 g saturated; 0 g trans fats); 16 mg cholesterol; 98 mg sodium; 19 g carbohydrate; 2 g fiber; 5 g sugar; 5 g protein.

Katie Workman