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Preheat grill to medium-high.
Combine mayonnaise, yogurt and chili powder in a
small bowl.
Grill corn, turning occasionally, until marked and
tender, 8 to 12 minutes total. Spread each ear
with 1 tablespoon of the sauce and sprinkle with 1
tablespoon Cotija (or Parmesan). Serve with lime
wedges.
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