4 ears of corn

4 tbs light OR reduced-fat cream cheese

4 limes

4 tsp grated parmesan cheese

cayenne pepper to taste

Grill the corn for 15 minutes, rotating every 5 minutes, either in the husk or husks removed and ears wrapped in aluminum foil. Alternately, you can roast the corn in the husks or husks removed and ears wrapped in aluminum foil in a 350 degree oven by placing them directly on the oven rack for about 30 minutes. The corn is done when it’s slightly soft and gives a little beneath the husk or is tender when pierced with a fork.

After the corn is cooked and slightly cooled, peel back each of the husks (if present) and discard or use as a decorative  handle for eating. Spread each ear with 1 tbs of cream cheese, squeeze on the juice of 1/2 a lime, and sprinkle on 1 tsp of parmesan cheese and pinch of cayenne pepper (add more if you like it hot.)

Serve with remaining lime wedges.

4 servings 160 calories per serving