Chef Rocco DiSpirito’s Mexican Grilled Corn

Spice up this healthy summertime side dish with a Mexican twist. Pair with Chef Rocco DiSpirito's BBQ Ribs for a delicious low-calorie meal.

Chili powder
Cotija cheese

Leave corn in their husks and place on grill for 10 to 20 minutes. Then, remove husks and char corn slightly.

In a separate bowl, combine fat-free mayonnaise and chili powder. Mix thoroughly.

Spread chili mayonnaise mixture over corn. Sprinkle cotija cheese and cilantro on top. Finish off with a few squeezes of fresh lime.