2+ husks of corn
1 cup mayonnaise, yogurt, sour cream or any combination of the three
1/2 tablespoon chile powder, to taste
1/2-1 teaspoon salt, to taste
1 tablespoon chopped garlic
1-3 tablespoons lime juice
1-3 tablespoons lemon juice, to taste
1 dash of Tapatió, or more as desired
Preheat the grill on medium-high for four minutes.
Mix the mayonnaise and sour cream or yogurt until well combined, if using more than one.
Mix in the lemon and lime juices, followed by the chopped garlic and the spices.
Mix in the Tapatió.
Salt to taste. Adjust spices to taste.
Shuck the corn and lather each piece up with the sauce, if adding at the beginning.
Cook on the grill for 5-10 minutes, turning every 1-2 minutes to create a pattern of browning and charring. Add additional sauce if desired.
Take corn off the grill. If the corn was not lathered in sauce before cooking, put it on now.
Original concept and recipe by Mark Bittman.