Grilled Corn with Lime and Cheese

Grilled Corn with Lime and Cheese served with Balsamic Marinated Skirt Steak.

“Grilled Corn with Lime and Cheese.” It sounds fabulous, doesn’t it? And there are elements that are good: kernels of fresh corn, sugars caramelized by high flame. The tart yet fresh juice from a good lime. The subtle heat from a dusting of chili powder has its place, too.

But I don’t care for mayo dressing (yes, mayo) or the feta cheese. I like these ingredients separately, but together, they don’t work for me.

I’m thinking, however, that grilled corn slathered in a lime-garlic or lime-chili butter would be great. And I’d like to try that with a sprinkling of finely grated cheddar or Monterrey jack cheese.

But not mayo and feta.

Grilled Corn with Lime and Cheese (cooking method slightly adapted)
4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese

Heat grill to medium. Remove corn husks and wrap cobs in aluminum foil. Cover and cook, turning occasionally, until kernels are tender, 15-20 minutes.

Combine reduced-fat mayonnaise, lime juice, and chili powder. Place cooked corn directly on grill for a bit of charring, if desired. Brush dressing on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.