Grilled Corn with Creamy Chipotle 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.


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


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note