Mexican Street Corn

Ingredients

• 4 ears fresh corn, husks removed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 cup cotija cheese, crumbled
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh cilantro, finely chopped
• 2 limes, cut into wedges
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt

Instructions

1. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
2. In a small bowl, combine the mayonnaise, sour cream, minced garlic, and a pinch of salt, mixing until smooth and creamy.
3. In a separate small bowl, mix together the chili powder, smoked paprika, and cayenne pepper.
4. Brush each ear of corn lightly with vegetable oil and season with kosher salt.
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. Remove corn from the grill and immediately brush each ear generously with the creamy mayonnaise mixture, coating all sides.
7. Sprinkle the crumbled cotija cheese over the corn, pressing gently so it adheres to the creamy coating.
8. Dust each ear with the chili powder mixture to taste, then garnish with fresh cilantro.
9. Serve immediately with lime wedges for squeezing over the top.