COOKING ON DEADLINE: peak season for Mexican Grilled Corn

The ears of corn are grilled, slathered with a spicy, creamy, cheese mayonnaise mixture, and sprinkled with a bit more cheese.

If you can't find cotija (a dry, crumbly, Mexican cow's milk cheese), use a combination of feta and Parmesan.

If you can't find pure ancho chili powder, it's OK to use a chili powder blend.

Smoked paprika (optional) and additional lime wedges to garnish

In a small bowl, combine the mayonnaise; sour cream; 3 tablespoons of the cheese; garlic and chili powder.

Squeeze the lime over the corn, sprinkle with the remaining tablespoon of cheese, then sprinkle with smoked paprika if desired.

Nutrition information per serving: 176 calories; 102 calories from fat; 11 g fat (4 g saturated; 0 g trans fats); 16 mg cholesterol; 98 mg sodium; 19 g carbohydrate; 2 g fiber; 5 g sugar; 5 g protein.