This Mexican-style roasted corn bursts with contrasting roasted and fresh flavours. It's slathered with sour cream, sprinkled with cheese and drizzled with fresh lime juice. Each large fully-dressed cob is only 167 calories -- way fewer calories than buttered.
Mix together the sour cream, yoghurt and chopped coriander (cilantro) leaves; set aside. Quarter the lime, set aside.
Husk the corn, and spray it lightly with cooking spray. Heat your grill, toss the corn on over low heat, and grill till it is tender and has some charred marks on it -- about 25 minutes, turning every 5 minutes or so.
Now, dress the cobs. Squeeze each with a quarter of lime, brush with a tablespoon or two of the sauce, then sprinkle with 1/2 tablespoon of parmesan and some chili powder.
Serve piping hot.
This recipe is easily doubled, tripled, etc.If you are feeding a crowd, it can be a good idea to set up a corn station with a working plate there for people to dress their cobs of corn (after directions from you.) Set out the sauce with a brush, the quartered limes, the chili powder and the parmesan cheese. Instead of Tabasco sauce, you can use another hot sauce.Instead of chili powder, try Cajun spice, chipotle powder, etc.You can do these using a broiler. Cover a baking sheet with tin foil; put the sprayed corn on that and cook until a hot broiler for 5 minutes; then turn the corn and cook for another 5 minutes.