Microwave all 4 ears of corn while still in the husk, three times for 3 minutes 33 seconds each time. Move the corn in the middle to the outside and turn each ear of corn about ⅓ of the way around so they cook evenly. Repeat moving and turning the corn between cooking times.

Let your corn cool for 5 minutes. Peel the corn by pulling the husk back into 3 equal pieces but keep the husk attached to the ear of corn. Remove the hairs from the husk. You can leave the husk pulled straight back or tie it in a knot.

Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the corn has a few grill marks on it, about 2-4 minutes.

This step is optional but delicious and highly recommended. Butter and salt each ear of corn.

In a small bowl, mix the plain Greek yogurt and mayonnaise until well combined.

Once the corn is grilled, brush each ear with the yogurt-mayo mixture while still hot.

Sprinkle the crumbled queso fresco evenly over the yogurt-mayo-coated corn. Then, sprinkle the chili powder, Tajín or Everything But The Elote seasoning for that extra kick.

Squeeze lime juice over the top and sprinkle with chopped cilantro, if using.