Grilled Mexican Street Corn (Elotes)

6		ears corns
1/2  cup		cup. mayonnaise
1/4  teaspoon		Chili powder
1/2  cup		c. Grated cotija cheese
1/2  cup		Fage Total 2% Plain Greek Yogurt
1		Garlic Clove - Fresh
1/2  cup		Cilantro - Fresh, Chopped
2  tablespoons		Lime Juice - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the Grilled Mexican Street Corn (Elotes) ingredients. The serving size for any ingredient in Grilled Mexican Street Corn (Elotes) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.

2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.

Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.