- 4 ears corn, husked
- 3 T. light mayonnaise
- 3 T. nonfat yogurt
- 2 t. chili powder
- 1/4 t. cayenne pepper
- 3/4 c. grated parmesan cheese
- 1 lime, quartered
1. Preheat grill to medium-high heat. In a small bowl, combine mayo, yogurt, chili powder, and cayenne.
2. Grill corn, turning occasionally, until slightly charred and tender, about 8-12 minutes. Grate the parmesan and quarter the lime.
3. Spread with sauce and sprinkle with parmesan. Serve with lime wedge.