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ON THE SIDE: MEXICAN STREET CORN

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Adjust oven rack 6 inches from broiler element. Spray 4 ears peeled corn with vegetable oil spray and place in aluminum foil–lined rimmed baking sheet. Broil corn until tender and well browned on both sides, 5 to 10 minutes per side. In large bowl, mix together 2 tablespoons light mayonnaise, 2 tablespoons plain whole-milk yogurt, ¼ cup queso fresco cheese, 2 tablespoons minced fresh cilantro, 1 tablespoon lime juice, 1 minced garlic clove, 1 teaspoon chili powder, ¼ teaspoon salt, and pinch pepper. Roll broiled corn in mayonnaise mixture to coat thoroughly and transfer to serving platter. Spoon remaining mayonnaise mixture over corn. Serve with lime wedges. Serves 4.

Per serving:
Cal 140
Fat 6g
Sat Fat 1g
Chol 5mg
Carb 20g
Protein 5g
Fiber 2g
Sodium 230mg