• 6 ears of corn (husks and silk strings removed)
• 2 tbsp olive oil
• ½ tsp salt
• ½ cup Liberté Classique plain 2%
• 2 tbsp lime Juice
• 1 tbsp mayonnaise
• ¼ tsp onion powder

For garnish

• ½ tsp chili powder
• 250 g Mexican Cotija cheese (can be substituted by feta) crumbled
• ½ cup fresh coriander, roughly chopped

1. Oil and pre-heat your grill on high.
2. Brush each ear of corn with olive oil and sprinkle with salt.
3. Prepare sauce by mixing yogurt, lime juice, mayonnaise and onion powder in a bowl and set aside for flavors to meld.
4. Turning often, grill the corn till most of the kernels are golden brown and slightly charred. About 7-10 minutes
5. When they are done, place them on a serving plate and slather them with the yogurt sauce. Sprinkle with a generous amount of cheese, coriander and chili powder to taste.