Farm to Table to Grill: Elote

Gluten-free

6 fresh ears of corn

1/4 cup mayonnaise

1/4 cup Greek yogurt

1/2 cup cotija cheese

1 large garlic clove minced

1/2 teaspoon chili powder

TOPPINGS:

cotija cheese

chopped cilantro

lime juice

This Mexican street food favorite is perfect for a summer barbecue.

Preheat grill to medium-high heat. In a medium bowl, add mayonnaise, yogurt, cotija cheese, minced garlic and chili powder. Stir to combine.

Pull husk of corn back to form handle. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.

Transfer corn to large serving dish. Using a large spoon, drizzle cheese mixture to coat. Sprinkle with extra cheese, cilantro, chili powder and serve with lime wedges.