Healthy Grilled Mexican Corn

• 8 ears Corn
• 1-1/4 cup Greek Yogurt
• 2-1/2 ounces, weight Mexican Cotija Cheese, Crumbled
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 cups Cilantro, Chopped Finely
• 4 Limes

1. Pull back husks on corn and remove silks. Trim husks if desired or remove altogether but leave the stalk for a nice handle.
2. Grill over a hot grill, turning every 10 minutes or so (more frequently if 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. Combine chile powder, garlic powder, salt and pepper in bowl. Slather hot corn with yogurt sauce, top with spice mixture, cilantro, and squeeze lime over or serve with lime wedges.

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Taken from tastykitchen.com/recipes/sidedishes/healthy-grilled-mexican-corn/ (may not work)