Grilled Corn with Sour Cream

Smear some of this sour cream mixture on your grilled corn. I prefer it to butter and salt. This recipe will cover 4-6 ears of corn. Double it if you're making more corn. I've also used the leftover sour cream mixture instead of plain sour cream in our chicken soft tacos.

Ingredients:
1/4 cup reduced fat sour cream
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper
4-6 ears corn
chili powder to taste

1. Grill corn until brown in spots, turning occasionally.
2. Stir together sour cream, cumin, salt, garlic powder and pepper. Coat grilled corn with sour cream mixture and sprinkle with chili powder.

Butternut Squash and Blue Cheese

This isn't so much of a recipe but I had to share because it is a delight to the taste buds. I'm a great fan of butternut squash. It's a filling, low-calorie vegetable. Recently, I heard of a good way to serve it.

Although the butternut squash can look intimidating, just peel it with a vegetable peeler, clean out the seeds and cut it up into chunks. Put the chunks it into a microwavable dish with about an inch of water. I usually put it in the microwave for about 4 minutes (per half a squash). You may have to put it in longer based on your microwave. It should be cooked until tender.

Now here's where you will meet the taste bud delight. Sprinkle blue cheese on top. Enjoy!