Street Corn Stuffed Sweet Potatoes 

    4     medium sweet potatoes
    2     tablespoons light or regular mayonnaise
    2     tablespoons plain, nonfat Greek yogurt or light mayonnaise
    1     lime, juice only
    2     green onions, sliced
    1/3     cup chopped cilantro
    1/3     cup fresh shredded Parmesan or Cotija cheese
    1     tablespoon butter
    2    ears fresh corn on the cob, husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
    1     jalapeno, seeds and pith discarded, minced
    1     teaspoon minced garlic
    1/4     teaspoon chili powder
    1/4     teaspoon smoked paprika
    1/4     teaspoon salt
 
    To cook sweet potatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
    In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
    Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
    Add jalapeno to skillet with corn, stir and cook 2 minutes.
    Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
    Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
    Slice cooked sweet potatoes open and stuff with corn filling.