1. Soak 7-8 wooden skewers in water, if needed, or use metal ones
2. Clean the potatoes and parboil for 4-5 minutes. Transfer potatoes into large bowl and let cool
3. Meanwhile, place 2 tablespoons olive oil, minced garlic, rosemary, salt and pepper in a small skillet over medium heat, stirring occasionally. Once garlic begins to turn translucent (~3 minutes), remove pan from heat. Set aside for later
4. Preheat grill to high heat
5. Once potatoes have been parboiled, slice each one in half. (If potatoes are larger in size, then you may need to quarter them.)
6. Skewer potatoes and brush with remaining 1 tablespoon of olive oil
7. Brush grill grates with vegetable oil and place skewered potatoes cut-side down over the lit burners. Grill potatoes for 2-3 minutes, flip and grill for 2-3 more minutes
8. Transfer potatoes to the unlit side of the grill. Close cover and allow potatoes to cook for another 5-6 minutes, or until they can be easily pierced with a fork
9. Remove potatoes from grill and brush with the garlic and rosemary olive oil mixture. Garnish with fresh chives before serving (optional)

(Skinny) Mexican Grilled Corn

Ingredients:

• 4 ears of fresh Sweet Corn (shucked)
• 2 T plain Greek Yogurt
• 2 T lite sour cream
• ¾ cup shredded Parmesan cheese
• 1 tsp chili powder
• 1 tsp Fiesta Lime Mrs. Dash (opt)
• Dash of salt and pepper
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Light Olive Oil or Olive Oil Spray

Directions:

1. In a small bowl, mix together greek yogurt and sour cream. Set aside.
2. In a small bowl, mix together chili powder, Mrs. Dash (opt), and salt and pepper. Set aside.
3. Spray or brush each ear of corn lightly with olive oil
4. Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through
5. Take corn off of grill and brush with Greek Yogurt mixture
6. Sprinkle with spice mixture, cheese, and cilantro
7. Squeeze lime wedges over each piece of corn