Grilled Corn with Creamy Chipotle Sauce

recipe
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.

Yield:

6 servings (serving size: 1 ear of corn and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Prepare grill.

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.

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

Martha Rose Shulman,

Cooking Light

July 2004
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