Mexican Street Corn
How to Make It
In a small bowl, stir together the yogurt, mayonnaise, cilantro, and lime juice. In another small bowl, finely crumble the cheese by hand or pulse it in a food processor. (The finer it is, the more easily it will stick to the corn.) Mix the chili powder into the cheese and spread out the mixture on a plate.
Heat your grill to medium, and grill the corn until well charred on all sides, 10 to 15 minutes total. While the corn is hot, slather with a thin layer of the yogurt-mayo mixture and roll in the cheese until the corn is covered in a light, even layer. The corn, yogurt-mayonnaise mixture, and cheese can all be prepared several hours in advance. Assemble just before serving.
INDOOR METHOD: Prepare the yogurt-mayo mixture and cheese as directed. Preparing to cook the corn, line your stovetop with foil to make for easier cleanup. Turn a burner to medium-high and, using tongs, cook the corn directly over the flame, turning often, until well charred on all sides. Proceed as directed.
From Vegetables on Fire, by Brooke Lewy, photographs by Erin Kunket (Chronicle Books, 2017).