1 1/4cupgreek yogurt nonfat or full fat works great
2.5ounces1/4 of a 10 oz package mexican cotija cheesecrumbled
1/2teaspoonchile powder we like ancho chile powder
1/4cupcilantro minced finely
4limes cut in wedges
1. Pull back husks on corn and remove silks. Trim the husks if desired or remove all together but leave the stalk for a nice handle. 2. Grill over a hot grill turning every 10 minutes or so (more frequent if your grill has hot spots) until corn is cooked through and nicely blackened in spots, about 35 minutes total. 3. Combine yogurt and cheese in a bowl. 4. Combine chili powder, garlic powder, salt, and pepper in a bowl 5. Slather hot corn with yogurt sauce, top with spice mixture, cilantro, and squeeze lime over or serve with lime wedges.