Broiler-Grilled Corn

From Pithy and Cleaver. The vivid flavors work well, even with supermarket corn, and the broiler means you can make it even in an apartment kitchen.

• Ready In: 20 mins
• Serves: 3
• Yields: 6 ears

Ingredients

• 1  dried chipotle pepper
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon sugar
• 1⁄2 teaspoon salt
• 1 (6 ounce) container  Greek yogurt
• 6  ears corn
• 2  tablespoons butter, melted
• 1⁄4 cup  grated parmesan cheese (or more)
• 6  lime wedges

Directions

1. Crush chipotle in mortar and pestle, or grind in a spice grinder. Add chipotle, chili powder, cumin, cayenne, garlic powder, sugar and salt to yogurt and stir really well. Taste for seasoning; each ear only gets a thin coat, so if you want it hot, add more cayenne.
2. Strip corn of husks and silk. Arrange on broiler tray in a single layer. Brush all sides with butter and broil 5 minutes. Turn over and broil another 5 minutes. Brush all sides with butter again. Continue cooking and turning often until corn is golden and a few kernels are charred.
3. Transfer corn to a platter. Smear each ear with about 2 tbsp of yogurt mixture, spreading evenly. Sprinkle all over with parmesan and squeeze lime wedges over. Eat hot.