- Serves: 4 servings
- 4 ears corn, husks and silk removed
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema (or sour cream)
- 4oz. finely grated Cotija cheese (about 1 cup)
- 2 teaspoon chile powder
- 1/2 teaspoon Kosher salt
- 3 tablespoon chopped cilantro leaves
- 1 clove garlic, grated
- Zest of 1 lime & juice
- 1 whole lime for serving
Heat a grill to medium-high heat. Once it gets very hot, place the corn on the grill and turn every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.
Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. chile powder, 2 tablespoons cilantro, grated garlic, lime zest, juice of half a lime and ½ tsp. salt in a 8"x8" baking dish, or other shallow dish.
Using tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.