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
How to Make It
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.
AWESOME! We loved this. I made it this same night as I made the grilled summer squash (same issue of CL) and we used the chipotle sauce for both vegetables. I probably cooked it longer than 10 minutes, but it turned out great. I can't imagine grilling corn on the cob and NOT serving it with this.
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