From the Monterey, in San Antonio

Serves 8

8 ears of sweet corn
12 ounces Kalona super natural organic plain yogurt
zest of 2 limes
salt to taste
1 bunch green onions, sliced
12 ounces cotija cheese, crumbled
dark chili powder

Shuck the corn and lightly char over a charcoal grill, turning as you go. Chill down the corn; when cool, remove corn from the cob with a mandolin or sharp knife. Mix the corn with the yogurt, lime zest, salt, and green onions. Spoon into bowls and garnish with cotija cheese, a sprinkle of chili powder, and popcorn. Serve with a wedge of lime.