6 Tbsp. low-fat cream cheese
3 Tbsp. soft goat cheese
2 Tbsp. herbes de Provence (or any herb blend you prefer)
1 tsp. orange zest
Coarse black pepper to taste

Peel back corn husks and remove silk. Replace the husks and soak in water for 30 minutes.

Allow all ingredients to come to room temperature, then mix everything until thoroughly blended.

Place the corn on a cooler part of the grill until husks are slightly charred and kernels are plump, turning once, about 7 minutes, depending on the heat of the grill.

Peel back husks and divide the cheese spread on each cob. Replace husks to keep spread on the corn and continue to grill.

Yield: 6 servings

Nutritional information
Per serving: 194 calories, 6.2g total fat, 7.8g protein, 35.5g carbohydrate, 2g dietary fiber, 13.1mg cholesterol, 115.8mg sodium, 9g sugar

Chipotle chile spread

1/2 cup diced onion
2 garlic cloves, minced
1 Tbsp. olive oil
1 chipotle in adobo sauce*
1/8 tsp. ground cumin
1 tsp. lime or lemon juice
5 oz. low-fat Greek yogurt
3 Tbsp. chopped fresh cilantro
2 Tbsp. olive oil

Sweat the onion and garlic in 1 tablespoon olive oil until translucent. Turn off heat and add the chile and cumin to the warm pan. Mix until flavors are blended.

Cool. Add the remaining ingredients and blend in a food processor.

Husk corn and use 2 tablespoons of olive oil to brush on all six ears. Place the corn on a cooler spot on the grill. Cook for about 8-10 minutes, turning once or twice to expose all kernels to the heat.

The corn is ready to eat when it’s slightly charred and tender. Slather each ear of corn with 2 tablespoons of the chili sauce and serve.

This spread is also delicious on burgers, pork chops or baked sweet potatoes.

*Chipotle in adobo sauce is easily found at larger grocery stores; no need to shop at a special market.

Yield: 6 servings

Nutritional information
Per serving: 186 calories, 10.5g total fat, 4g protein, 21.3g carbohydrate, 1g dietary fiber, 6.3mg cholesterol, 63.7mg sodium, 6.1g sugar