Ingredients
Scale
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema (sour cream may be substituted, or as necessary for consistency)
- 2 cloves garlic (finely minced or pressed)
- vegetable oil (for brushing)
- 6 ears fresh corn (husked and cleaned)
- 1/2 cup cotija cheese (crumbled)
- fresh lime juice (from about 2 medium limes)
- chili powder (cayenne powder, and/or smoked paprika, for sprinkling as desired)
- fresh cilantro for garnishing (optional)
Instructions
- Preheat an outdoor grill to medium-high heat (or indoor grill pan).
- To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.
- Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.
- Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you dont you will likely have some left over)
- Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
- Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.
- Optionally garnish with cilantro and serve immediately.