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Grilled Corn with Creamy Chipotle Sauce

Yield 6 servings (serving size: 1 ear of corn and 2 tablespoons sauce)
Instead of butter, try this smoky, spicy sauce--it's a savory complement to the sweet corn. To remove the silks from an ear of corn, rub with a damp paper towel or a damp, soft-bristled toothbrush. Though the corn needs to be grilled at the last minute, the sauce can be prepared a day ahead.


  • 1/4 teaspoon salt
  • 1 drained canned chipotle chile, seeded
  • 1 garlic clove
  • 1/2 cup 2% reduced-fat cottage cheese
  • 2 tablespoons light mayonnaise
  • 2 tablespoons plain fat-free yogurt
  • 6 ears shucked corn
  • Cooking spray

Nutrition Information

  • calories 116
  • caloriesfromfat 25 %
  • fat 3.2 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 1.5 g
  • protein 5.7 g
  • carbohydrate 19 g
  • fiber 2.5 g
  • cholesterol 3.3 mg
  • iron 0.5 mg
  • sodium 245 mg
  • calcium 23 mg

How to Make It

  1. Prepare grill.

  2. Place the first 3 ingredients in a food processor; process until minced. Add cottage cheese; process until smooth, scraping sides of bowl occasionally. Add mayonnaise and yogurt; process until blended. Spoon sauce into a bowl; cover and chill.

  3. Place corn on grill rack coated with cooking spray. Grill 10 minutes, turning frequently. Serve corn with sauce.