Every year on the 4th of July I make a different version Mexican grilled corn, which along with the Sonoran style hot dog is a popular street food around here. This year I modified a recipe from Cooks Illustrated that they have been featuring on their site. You can see the original version of the recipe here.
Grilled Chipotle-Lime Mexican Style Corn: Recipe and food photography by Jackie Alpers
2 T light mayonnaise
2 T non-fat Greek yogurt
2 T minced fresh cilantro leaves
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1 tsp hot sauce
Juice from 1 lime
2 T grated Cotija or Romano cheese
1 T olive oil
1/4 teaspoon salt
1 chipotle chili in adobo sauce
4 large ears corn, shucked
Heat the grill or a grill pan to medium In a large bowl, combine oil, salt, and remaining chipotle chili. Smash with a fork until well combined; add corn and toss until coated evenly.
While corn is grilling, combine mayonnaise, yogurt, cilantro,1/4 teaspoon chili powder, black pepper, lime juice, and cheese in large bowl; set aside.
Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Garnish with more cheese. Serve immediately.