Instead of butter, try this smoky, spicy sauce--it's a savory complement to the sweet corn. Though the corn needs to be grilled at the last minute, the sauce can be prepared a day ahead.
- 1/4 teaspoon salt
- 1 drained canned chipotle chile, seeded
- 1 garlic clove
- 1/2 cup 2% reduced-fat cottage cheese
- 2 tablespoons light mayonnaise
- 2 tablespoons plain fat-free yogurt
- 6 ears shucked corn
- Cooking spray
Prepare grill. Place the first 3 ingredients in a food processor; process until minced. Add cottage cheese; process until smooth, scraping sides of bowl occasionally. Add mayonnaise and yogurt; process until blended. Spoon sauce into a bowl; cover and chill.
Place corn on grill rack coated with cooking spray. Grill 10 minutes, turning frequently. Serve corn with sauce.