Ingredients:

  • 4 ears of fresh corn, husks removed (approx. 1 lb / 450g)
  • 1 tbsp neutral oil
  • 2 tbsp mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 cup Cotija cheese, crumbled
  • 1 tbsp chili powder
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Lightly brush the corn ears with neutral oil.
  2. Place the corn directly over high heat on the grill or in a preheated cast-iron skillet.
  3. Rotate every 2-3 minutes until the kernels are bright yellow with scattered mahogany-colored char marks and smell nutty.
  4. In a small bowl, combine the mayonnaise, Greek yogurt, lime juice, minced garlic, and smoked paprika.
  5. Whisk vigorously until the mixture is smooth and glossy.
  6. While the corn is still hot, brush a generous layer of the creamy sauce from end to end.
  7. Immediately roll the corn in the crumbled Cotija cheese so it adheres to the sauce.
  8. Finish by dusting with chili powder and sprinkling fresh cilantro over the top.