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

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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.