Ingredients:

  • 4 ears of corn, shucked
  • 2 tablespoons olive oil
  • ½ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • ¼ cup finely grated cotija cheese (or Parmesan as a substitute)
  • 1 lime, juiced
  • 1 clove garlic, minced
  • ¼ teaspoon chili powder (or to taste)
  • Salt and freshly ground black pepper to taste
  • ¼ cup finely grated cotija cheese (or Parmesan as a substitute)
  • 2 tablespoons chopped fresh cilantro
  • Chili powder, for sprinkling
  • Lime wedges, for serving

Instructions:

  1. Preheat the grill to medium heat (about 350-450°F or 175-230°C).
  2. Brush the shucked corn evenly with olive oil.
  3. Place the corn on the grill and cook, turning occasionally, until kernels are lightly charred and tender (about 15-20 minutes).
  4. While the corn is grilling, combine mayonnaise, crema, cotija cheese, lime juice, garlic, and chili powder in a small bowl. Season with salt and pepper to taste. Whisk until smooth.
  5. Once the corn is grilled, remove it from the heat. Generously slather each ear with the sauce.
  6. Sprinkle the sauced corn with additional cotija cheese, chopped cilantro, and a pinch of chili powder. Serve immediately with lime wedges.