Ingredients:

  • 4 ears of Fresh Sweet Corn (husks and silk removed)
  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 1/2 tsp Sea Salt
  • 2 tbsp Low-Fat Mayonnaise
  • 3 tbsp Plain Non-Fat Greek Yogurt
  • 1/2 cup Cotija Cheese, crumbled
  • 1 tsp Ancho Chili Powder
  • 1/2 cup Fresh Cilantro, finely chopped
  • 1 large Lime (zested and cut into wedges)
  • 1 clove Garlic, pasted/minced

Instructions:

  1. Pat the corn completely dry. Rub each ear with a light coating of neutral oil and sea salt to act as a heat conductor.
  2. Place corn on a preheated medium-high grill or cast iron pan. Rotate every 2 minutes until kernels turn deep golden with dark mahogany-colored spots, approximately 8–10 minutes.
  3. While the corn is hot, whisk together the Greek yogurt, low-fat mayonnaise, minced garlic, lime zest, and ancho chili powder in a small bowl.
  4. Use a basting brush to apply the crema mixture evenly over the charred kernels. Immediately top with crumbled Cotija cheese and chopped cilantro. Serve with lime wedges.