Protein Elote with Cilantro Vinaigrette

Directions

1. Fill a large pot of water. Carefully add the ears of corn husk sides down and soak for 15-20 minutes. Remove and drain on a paper towel-lined plate. 
2. While the corn is soaking, make the creamy dressing by adding the cottage cheese, yogurt, lime zest and juice, and salt to a blender or food processor. Blend until the mixture is smooth and no lumps remain. Spoon it into a small bowl and set aside. 
3. Rinse out the food processor or blender and add all ingredients for the cilantro vinaigrette. Blend until smooth and no chunks remain. Scrape down the sides and blend more as needed. Spoon the vinaigrette into a small plastic bag and set aside. 
4. Heat one side of an outdoor grill on medium until it reaches 375 degrees. Place the corn directly on the grates with husks pointing away from the flames. Cook about 4-5 minutes per side until lightly charred, rotating twice. Remove corn from the grill and rest on a serving platter.
5. When the corn has slightly cooled, generously brush the creamy dressing on the top and sides, then dust with smoked paprika.
6. Cut a small hole in the bottom corner of the bag of cilantro vinaigrette and drizzle generously over the top of the corn. 
7. Sprinkle the corn with the cotija cheese. Enjoy immediately.