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.

Corn
Mayonnaise
Chili powder
Cotija cheese
Cilantro
Lime

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.