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1
Light a medium-hot grill while you prepare your corn.
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2
Remove the outer leaves of the husk, leaving two layers.
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3
Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn.
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4
Cut 12 to 24 pieces of butchers string about six inches long, and moisten them with water.
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5
Tie the cobs at the top and midway down with the wet string.
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6
Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
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7
Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste.
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8
Add the chipotle, and mash together with the garlic.
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9
Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
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10
When the coals of your grill are medium-hot, remove the corn from the water and pat dry.
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11
Place on the grill, and grill until the corn is uniformly charred, turning the ears often.
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12
This could take anywhere from 10 to 20 minutes, depending on the heat.
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13
Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves.
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14
Wrap the corn in a kitchen towel to keep warm.
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15
Serve with the chipotle dip.
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16
Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.
