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.

Yield: 6 servings (serving size: 1 ear of corn and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 25%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 5.7g
  • Carbohydrate: 19g
  • Fiber: 2.5g
  • Cholesterol: 3.3mg
  • Iron: 0.5mg
  • Sodium: 245mg
  • Calcium: 23mg


  • 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


  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.
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