Grilled Corn Ribs with Chipotle Crema

Cut each ear of corn in half crosswise. Stand each half on the flat end and carefully cut into quarters lengthwise to create your corn ribs. Mix the melted butter, garlic powder, salt and black pepper. Brush generously over the corn ribs. Grill at about 400°F for 10 to 15 minutes, turning occasionally, until the corn is tender and beautifully charred. While the corn is grilling, mix the mayonnaise, Mexican crema, El Yucateco Chipotle Hot Sauce, lime juice, garlic powder and salt until smooth and creamy. Arrange the grilled corn ribs on a platter and generously drizzle with the El Yucateco Chipotle crema. Finish with crumbled cotija cheese and Tajín.