Ambrosia Compote

Ambrosia Compote

Serves: 6-8

Source: Country Woman Christmas Annual 2003

Ingredients:

1 can (20 ounces) pineapple chunks

3 medium navel oranges peeled and sectioned
3 medium firm bananas sliced
1 cup seedless red grapes
1 cup flaked coconut divded
1/2 cup ginger ale chilled
1 tablespoon sliced star fruit optional

Instructions:

Drain pineapple; reserving juice. In a large bowl, add the bananas, pineapple, grapes, oranges and half the coconut; pour reserved juice over the fruit; lightly toss to coat. Cover and refrigerate for up to 4 hours.

Just before serving, pour ginger ale over salad and sprinkle with remaining coconut. Serve with a slotted spoon. Garnish with star fruit if desired.

Yield: 6-8 servings.

Seven-Layer Salad

Seven-Layer Salad

Book: Betty Crocker's Cookbook, 9th Edition

Chapter: Salads & Salad Dressings
Makes 6 servings
Prep: 25 min; Chill: 2 hr

Many of the creamier dressings call for mayonnaise or salad dressing. What's the difference? Although very similar in flavor and appearance, salad dressing is usually a bit sweeter than mayonnaise.

6 cups bite-size pieces mixed salad greens

2 stalks m medium, celery, thinly sliced (1 cup)
1 cup thinly sliced radishes
8 medium green onions, sliced (1/2 cup)
12 slices bacon, crisply cooked and crumbled
1 (10-ounce) bag frozen green peas, thawed and drained
1 1/2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese or shredded Cheddar Cheese (2 ounces)

1. Place salad greens in large glass bowl. Layer celery, radishes, onions,

bacon and peas on salad greens.

2. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate at least 2 hours to

blend flavors but no longer than 12 hours. Toss before serving if desired.

Store covered in refrigerator.

Lighter Seven-Layer Salad: For 11 grams of fat and 170 calories per serving, substitute 1/2 cup reduced-fat mayonnaise and 1 cup plain fat-free yogurt for the 1 1/2 cups mayonnaise. Decrease bacon to 6 slices and cheese to 1/4 cup.

Pasta Salad

 Pasta Salad

2 cups small pasta, (shells, macaroni)

1 small can tuna
3 tbsp. mayonnaise
1/2 tsp. minced garlic
1 medium onion, chopped finely
1 sweet red pepper, diced
1 sweet green or yellow pepper, diced
3 stalks celery, chopped
6 radishes, diced or sliced thinly
Worcestershire sauce to taste
fresh cracked black pepper to taste
paprika to color
1 cup diced cheddar or mozzarella cheese

Cook pasta as instructed on package. Drain and let cool. In a small bowl, mix tuna, mayonnaise, garlic, onions, peppers, celery, radish and Worcestershire sauce. Add mixture to pasta and blend until pasta is completely covered. Top with pepper and paprika. Add cheese to the bowl when serving.

This recipe tastes best when completely chilled. Refrigerate for an hour or so before serving.

This recipe is very versatile. Some people enjoy chopped pickles in their salad. Feel free to add them if you wish.

HOT DIGGITY PASTA SALAD

HOT DIGGITY PASTA SALAD

7 oz pkg elbow macaroni (2 cups uncooked)

1/4 cup onion, chopped
1/4 cup green pepper, chopped
2 tbsp butter or margarine
2 tbsp flour
1 1/2 cups milk
1 cup carrots, grated
1/2 cup sour cream
1/2 tsp salt
1/4 tsp dill weed
10 frankfurters, split lengthwise

Prepare elbow macaroni according to package directions. Drain.

Sauté onion and green pepper in butter until tender. Add flour and cook, stirring constantly for about 2 minutes. Do not brown.

 Stir in milk and cook until smooth and thickened.

Remove from heat, add macaroni, carrots, sour cream, salt and dill weed.

Arrange frankfurters vertically around a deep 1 quart casserole dish, pour

macaroni mixture in center. Bake at 350 for 25 to 30 minutes.

Makes 6 servings.

Cornbread Salad Meal-in-a-Bowl

 Cornbread Salad Meal-in-a-Bowl

"Stay the Course," First Baptist Church of Brandon

Cornbread (may use Jiffy mix)

1 pkg. Hidden Valley ranch dressing
2 cans red, pinto or black beans, drained, OR 1 of each
2 cans whole kernel corn, drained
1 bell pepper, chopped
1 red onion, chopped
2 or more fresh tomatoes, chopped
8 strips bacon, cooked and crumbled, OR 2 cups ham or chicken, chopped
2 cups Cheddar cheese, grated

Make cornbread; crumble and set aside. Mix the dressing according to package directions. In a large salad bowl, layer 1/2 the ingredients in the following order: cornbread, beans, corn, pepper, onion, tomatoes, bacon (or ham or chicken), cheese and ranch dressing. Repeat layers with remaining ingredients.

from the August 2004 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

MANGO POPPYSEED SUMMER SALAD

MANGO POPPYSEED SUMMER SALAD

Greens of your choice

2 to 3 sliced scallions
1 cup chopped fresh mango
crumbled feta cheese
sliced almonds

MANGO POPPY SEED DRESSING:

1/2 cup vegetable oil

1/4 cup fresh lemon juice
1 tsp. honey
1 tsp. mango jam
1/2 tsp. poppyseeds
salt and pepper to taste

Tie on your apron and combine the greens, scallions and mango in a pretty bowl. Combine the salad dressing in a mason jar and shake it up good! Pour it over the salad and garnish with feta cheese and sliced almonds.

Summer Vegetable Salad

Summer Vegetable Salad
(Food.com)

1 cup sugar (substitute splenda)

3/4 cup cider vinegar
1/2 cup vegetable oil (canola)
1 tsp black pepper (ground)
1/2 tsp salt
16 ozs green beans (french style green beans drained)
1-1/2 cups frozen peas (thawed)
28 ozs corn (white shoepeg, drained) (or bicolour or niblets)
2 ozs pimentos (diced, drained)
1 cup chopped celery
1/2 green bell pepper (diced)
1 bunch green onion (chopped)
1 red onion (diced)

Mix the sugar, vegetable oil, pepper, and salt in a saucepan; bring to a

boil. Cool. Toss dressing with remaining ingredients. Add your favorite
canned veggies, be colorful and creative -- this makes a beautiful salad!

Mix and chill for at least 8 hours.

Grilled Caesar Salad

Grilled Caesar Salad

Source: Simple Bites Food Blog

Like all Caesar salads, this version is best enjoyed immediately after tossing. It will be slightly warm, which I find only adds to its appeal. I’ve used crouton, but you could just as easily grill a few slices of crusty bread, then tear them up and toss them into your salad.

3 hearts of Romaine lettuce

1 cup croutons (make your own!)
handful of freshly grated Parmesan
3 Tablespoons of your favorite Caesar salad dressing or my quick eggless vinaigrette below

1.Preheat grill to 400°F, then reduce burners to medium heat.

2.Slice Romaine hearts in half lengthwise and place on grill. Grill for about two minutes per side, until grill marks appear and outer leaves start to blacken slightly.

3.Remove lettuce from grill and place on a large cutting board. With a sharp knife, quickly chop Romaine cross-wise into 1-inch strips; transfer lettuce to a large bowl.

4.Toss lettuce with Caesar dressing, Parmesan, and croutons until well combined. Taste salad, and add salt if necessary. Serve at once.

Quick Caesar Vinaigrette (egg-free)

1 clove garlic, peeled

1 teaspoon sea salt
juice of 1/2 lemon (approx. 2 Tablespoons)
6 Tablespoons extra virgin olive oil
1/4 teaspoon anchovy paste (optional)

1.Crush garlic with the blade of a chef’s knife and transfer to a small bowl. Add lemon juice, salt, and anchovy paste and whisk to combine.

2.Slowly drizzle in olive oil until vinaigrette is emulsified. Use at once or transfer to a small jar and refrigerate for up to five days.

Spanishy Couscous Salad

Posted by: "Ginny" -May have gotten this from one of my recipe groups, but need to share for it is one of the biggest hits I have had in ages giving out 67 copies so far between church and community groups.

Spanishy Couscous Salad

Total: 50 mins
Makes: 8 to 10 servings

INGREDIENTS

For the dressing:

3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about

8 ounces), drained
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 medium garlic clove, peeled
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch granulated sugar

For the salad:

3 cups dry couscous

3 cups water

1 cup roasted, salted whole almonds, coarsely chopped

1 cup coarsely chopped green Spanish olives

1/4 cup finely chopped yellow onion

2 tablespoons finely chopped Italian parsley

1 teaspoon kosher salt

Freshly ground black pepper
Extra-virgin olive oil, for drizzling (optional)

INSTRUCTIONS

For the dressing:

1. Place all of the ingredients in a blender and blend until smooth; set aside.

For the salad:

1. Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.

2. Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine. Taste and season with pepper as needed. Refrigerate until ready to serve. Drizzle with olive oil just before serving, if desired.

3. Other additions can be summer sausage or a cured variety of ham.

Hawaiian Fruit Salad

Hawaiian Fruit Salad

Serves: 14

Source: Healthy Cooking June/July 2008

Ingredients:

3 -1/2 cups cubed fresh pineapple

3 cups honeydew balls
1 -1/2 cups cantaloupe balls
1 medium mango peeled and cubed
1 cup green grapes
1 cup halved fresh strawberries
1 kiwifruit, peeled quartered and sliced

BANANA DRESSING:

2 small bananas cut into 1-inch pieces

1 cup Reduced fat sour cream (8 ounces)
1/4 cup packed brown sugar
1 -1/2 teaspoons lemon juice

Instructions:

In a large bowl, combine the first seven ingredients. In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit.

Yield: 14 servings.

ITALIAN PATIO POTATO SALAD

ITALIAN PATIO POTATO SALAD

1/3 cup Italian dressing

1 tsp. instant onion
1 tsp. salt
4 cups cooked, cubed potatoes (1½ lbs.)
1 and 1/2 cups cottage cheese
3 /4 cup celery
1 hard cooked egg
tomato wedges

Combine dressing, onion and salt. Add to potatoes and toss lightly. Cover and chill. Add cottage cheese, celery and egg. Mix and garnish with tomato wedges.

CORN/PEA SALAD

CORN/PEA SALAD
(Cooks.com)

1 can small peas

1 can shoe peg corn (or bicolour or niblets)
1 c. chopped green pepper
1/2 c. chopped celery
1 bunch chopped green onions
1 jar pimento
1/2 c. salad oil
1/2 c. cider vinegar
1/2 c. sugar

Drain corn and peas. Mix with green pepper, celery, onions and pimento.

Bring oil, vinegar and sugar to a boil. Pour over mixed vegetables and

refrigerate a few hours before serving.

Arugula, Grape, and Sunflower Seed Salad

Arugula, Grape, and Sunflower Seed Salad

Recipe By :Maureen Callahan, Cooking Light MAY 2008

Serving Size : 6 Preparation Time :0:00
Categories : American Cooking Light
 

3 tablespoons red wine vinegar

1 teaspoon honey
1 teaspoon maple syrup
1/2 teaspoon stone-ground mustard
2 teaspoons grapeseed oil
7 cups loosely packed baby arugula
2 cups red grapes -- halved
2 tablespoons toasted sunflower seed kernels
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually

add oil, stirring with a whisk.

Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle

vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently
to coat.

Cuisine:"American"

Source:"MyRecipes"

S(URL):"http://www.myrecipes.com/recipe/arugula-grape-sunflower-seed-salad-10000001734329/"  

Copyright:

"Copyright © 2012 Time Inc. Lifestyle Group. All Rights Reserved."
Yield:"6 servings

Three tomato salad

Three tomato salad

Categories: Salads, Side dish, Vegetables, Low-fat

Yield: 6 Servings

1 c Mushrooms, thinly sliced

2 lg Tomatoes, thickly sliced
1/2 c Yellow pear tomatoes, halved
1/2 c Cherry tomatoes. halved
2 tb Balsamic vinegar
1 ts Sugar
1 ts Prepared mustard
2 tb Basil, minced
2 ts Cider vinegar
1/4 ts Salt
1/4 ts Pepper

Layer mushrooms & sliced tomatoes down the centre of a large platter.

Ring with the halved yellow & cherry tomatoes. In a small bowl, whisk
together the remaining ingredients & drizzle this over the tomatoes.
Cover & marinate at room temperature for 30 minutes.

Potato Salad

Potato Salad

Serves: 8
Source: Quick Cooking May/June 2000

Ingredients:

2 -1/4 pounds red potatoes (about 14 small)

3 tablespoons vinegar
3/4 cup chopped green pepper
1 small onion chopped
5 tablespoons chopped dill pickles
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1 cup fat-free mayonnaise
1/3 cup fat-free honey-Dijon salad dressing
2 tablespoons Dijon mustard
2 hard-cooked egg whites chopped

Instructions:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.

Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add the green pepper, onion, pickles, seasoning blend and pepper.

In a small bowl, combine the mayonnaise, salad dressing, mustard and egg whites. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Yield: 8 servings.

Lunch Box Apple Dip

Lunch Box Apple Dip

Apples become an even more "a-peeling" snack when paired with this sweet creamy dip. It's a fun and flavorful way to get kids to eat fruit.

* 3-4 Servings
* Prep/Total Time: 10 min.

Ingredients

* 1 package (8 ounes) cream cheese, softened
* 1 cup packed brown sugar
* 1 teaspoon vanilla extract
* 1 teaspoon lemon juice
* 3 to 4 apples, cut into wedges

Directions

* In a bowl, beat the first four ingredients until smooth. Divide into 1/3- to 1/2-cup servings and store in individual containers in the refrigerator. Serve with apples. Yield: 3-4 servings.

Lunch Box Apple Dip published in Taste of Home Annual Recipes Annual 1997, p16 Beth Layman :)

A Seafood Feast

A Seafood Feast

The term "low country" generally refers to the the coastal areas of South Carolina and Georgia. Low Country Boil refers to a one-dish meal consisting of shrimp, sausage, potatoes and corn all boiled in a large pot of spicy, briny water. This recipe uses Old Bay for spice, but there are several other brands you may use.

The recipe below serves 4 to 6 people.

Ingredients:

1 lb shrimp without heads

1 package of Hillshire Farm Kielbasa sausage cut into 1" lengths
6 medium to small red potatoes, cleaned (leave whole)
1 whole onion (for flavor)
6 ears of corn, cleaned
Old Bay seasoning - See picture
20 or more bay leaves

Optional: Crab legs and claws (expensive)

Initial Preparations

If you're doing this in the yard for a large group of people, you will need a large pot and gas heat source - See picture. If you are doing this for just a couple of people, you may do it on the stove in a large pot. At any rate, you're preparation is the same.

Fill a large pot with water, and leave enough space to accommodate the food, and to prevent boiling over

Add enough Old Bay seasoning to make the water slightly TOO briny. Food will absorb some of the salt

Add whole onion (for flavor only)

Add bay leaves

Turn heat to high to bring the water to a boil

Assembly

You will want to add the ingredients in order of cooking time. After the water starts to boil, add as follows...

Add sausage and potatoes

5 minutes later: Corn

8 minutes later: Shrimp (and crab)

Wait until the water comes to a boil again, and cook for 3-5 more minutes.

NOTE: To be honest, I don't adhere to strict timing. It depends on the size of the potatoes and corn, and the amounts of each item. In reality, you could throw everything in the pot at the same time and have decent results. Purists will quibble over cooking times for the individual items.

Serving the Meal

As I mentioned above, the meal is informal. Most presentations are served on newspapers. Spread a lot of newspapers over a table to serve as the tablecloth. Drain the boiled food, then pour the contents on a large serving tray or right on the table, and dig in!

Corn & Broccoli Calzones

Corn & Broccoli Calzones
 

YIELD: 6 servings ( Serving Size: Per calzone: 350 calories )

COOK TIME: 15 MINUTES

PREP TIME: 30 MINUTES

COURSE: Main Dishes

Ingredients

1 1/2 cups chopped broccoli florets

1 1/2 cups fresh corn kernels, (about 3 ears; see Tip)

1 cup shredded part-skim mozzarella cheese

2/3 cup part-skim ricotta cheese

4 scallions, thinly sliced

1/4 cup chopped fresh basil

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

All-purpose flour, for dusting

20 ounces prepared whole-wheat pizza dough, (see Tip), thawed if frozen

2 teaspoons canola oil

Preparation

1.Position racks in upper and lower thirds of oven; preheat to 475F. Coat 2 baking sheets with cooking spray.

2.Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.

3.On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.

4.Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving. Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta. 334 calories, 2 g saturated fat.

Tips: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

Roasted Chicken w/ Salsa & Poblano Corn Hash

Roasted Chicken w/ Salsa & Poblano Corn Hash

YIELD: 4 servings

INGREDIENTS:

2 tablespoons olive oil + more as needed

2 russet potatoes, chopped in 1/4-inch dice
2 shallots, peeled and chopped in rough 1/4-inch dice
Kosher salt and pepper, to taste
1 1/2 pounds boneless skinless chicken breasts
1 ear corn
1 poblano or green bell pepper
1/2-1 cup mild or medium-hot fresh tomato salsa
Sour cream (optional)

INSTRUCTIONS: Preheat the oven to 425 degrees and place racks in the lower and upper thirds of the oven.

Place 2 tablespoons of the oil in a large baking sheet and spread it evenly with your fingers or a brush (a paper towel absorbs too much of the oil). Lightly grease a second, smaller pan with more oil.

Place the potatoes and shallots on the larger pan and spread out all in one layer, then season well with and salt and pepper. Season the chicken breasts well on both sides with salt and pepper, and place on the small baking sheet.

Place the chicken and the vegetables in the preheated oven on separate racks and roast until the chicken is no longer pink in the middle, 12 minutes, turning once. Remove from the oven and let rest at least 5 minutes. Cook the potatoes until they begin to crisp up, 15-20 minutes, stirring once.

Meanwhile, remove the corn kernels from the corn and chop the poblanos or bell pepper into 1/4-inch dice, then stir them into the potatoes with more salt and pepper when the potatoes have cooked 15 to 20 minutes. Cook until the potatoes are tender throughout, another 5 minutes. Adjust seasoning.

Place the chicken breasts on plates next to the hash. Spoon the salsa over the top of the chicken, and garnish with dollops of sour cream, if you like. 

Serves 4

Grilled Corn With Cheese and Lime

Grilled Corn With Cheese and Lime

Serves 8

8 ears corn, shucked

1 tablespoon olive oil
kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with 1/2

teaspoon salt. Grill, turning often, until tender and charred, 5 to 7
minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Elote

Elote
makes 4 servings

4 ears of corn

1/2 cup mayonnaise
1/2 cup Cotija cheese (Parmesan will work if you can't find it)
2 limes, cut into wedges
2 tablespoons chili powder
1 tablespoon cumin
salt

Prepare a grill or grill pan with high heat. Keep corn in husks, or remove one strip of husks. Place directly on grill. Cook for 10-15 minutes, turning occasionally, until husks are well blackened and the kernels are bright yellow.

If serving on the cob, remove husks and slather each ear with a generous spoonful of mayonnaise. Add the juice of one lime wedge per ear, followed by a pinch of salt, a healthy sprinkle of cheese and a light dusting of cumin and chili powder.  

If serving off the cob, cut the kernels off of each ear. Place into a jar or small cup and top with remaining ingredients.

If you prefer, serve the corn with the toppings on the side and let everyone dress their own.

Grilled Corn and Potato Chowder

Grilled Corn and Potato Chowder

YIELD: 6 servings (serving size: 1 cup)

TOTAL: 1 HOURS, 9 MINUTES

COURSE: Soups/Stews

Ingredients

1 pound small red potatoes, quartered

1 tablespoon salt, divided

3 tablespoons softened butter, divided

4 ears shucked corn

Cooking spray

3/4 cup finely chopped onion

1/8 teaspoon ground red pepper

3 cups 2% reduced-fat milk

1/2 cup half-and-half

2 thyme sprigs

3 tablespoons finely chopped chives

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper

Preparation

1. Preheat grill to medium-high heat.

2. Place a grill basket on grill.

3. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.

4. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.

5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients. 

Grilled Corn in the Style of Oaxaca

Grilled Corn in the Style of Oaxaca

 YIELD: Makes 6 servings

COURSE: Side Dishes/Vegetables
Ingredients

6 ears fresh corn with husks

2 tablespoons reduced-fat mayonnaise

2 tablespoons fat-free sour cream

3 tablespoons finely grated Parmesan cheese

1 to 2 tablespoons chili powder

2 limes, cut into wedges

Vegetable cooking spray

1 1/2 teaspoons salt

1 teaspoon pepper

Preparation

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)

Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.

Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.

Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.

Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter.

Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.