Mexican Street Corn

Instructions

1. 1

   Preheat a grill or grill pan to medium-high heat, approximately 400°F.

2. 2

   In a small bowl, combine the mayonnaise, sour cream, minced garlic, and a pinch of salt, mixing until smooth and creamy.

3. 3

   In a separate small bowl, mix together the chili powder, smoked paprika, and cayenne pepper.

4. 4

   Brush each ear of corn lightly with vegetable oil and season with kosher salt.

5. 5

   Place the corn directly on the grill grates and cook for 10-15 minutes, turning every 2-3 minutes until kernels are charred in spots and tender.

6. 6

   Remove corn from the grill and immediately brush each ear generously with the creamy mayonnaise mixture, coating all sides.

7. 7

   Sprinkle the crumbled cotija cheese over the corn, pressing gently so it adheres to the creamy coating.

8. 8

   Dust each ear with the chili powder mixture to taste, then garnish with fresh cilantro.

9. 9

   Serve immediately with lime wedges for squeezing over the top.