Grilled Mexican Corn

This recipe was presented by Chris at NibbleMeThis.com on a forum recently and it was so perfect in description and presentation I could not top the combination of flavors so here is my presentation.

Ingredients

€        4 Oz. Plain Yogurt (low fat)

€        4 Oz. EVOO Mayonnaise

€        3 Tbls. Lime Juice

€        ¾ Cup Cotija cheese grated fine

€        3 Tsp. Chili Powder

€        1 ½ Tsp. Caynne Papper

€        1 Tsp. Cumin

€        1 ½ Tsp. Coarse Sea Salt

€        5-6 Ears corn

Instructions

1.    Combine the yogurt, mayo and lime juice in a bowl and set aside.

2.    Combine with remaining ingredients and grind in a mortar/pestle then mix with finely ground Cothja cheese.

3.    Grill the corncobs directly over the hot coals (approximately 450˚F) for 6-7 minutes turning every two minutes until kernels start to soften.

4.    Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.

5.    Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.