INGREDIENTS

8 ears of sweet corn

Vegetable oil

1/2 cup Mexican crema (or sour cream)

1/2 cup mayo

1/3 cup minced cilantro (measure 1/3 cup BEFORE chopping)

1 clove garlic, very finely minced or grated on microplane

1/2 teaspoon chili powder (or 1/4 teaspoon chipotle chili powder for a smokier flavor)

1/4 teaspoon paprika

1/8 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 large lime (1 and 1/2 teaspoons zest and 2 tablespoons juice)

1/2 cup crumbled queso cotija (or plain cotija cheese)

Optional: additional lime wedges for serving

INSTRUCTIONS

CORN Preheat a grill to medium high heat, around 400 degrees F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub that oil into all the sides. Very lightly sprinkle salt and pepper on all sides of the corn. (Remember the cotija cheese is quite salty, so you don't want to add too much salt here.) Place corn on grill grates (nothing needs to go down first/don't wrap in foil) and close grill. Allow to cook (temps remaining at 400F) for about 3 minutes per side undisturbed. Using tongs, rotate and continue cooking, for about 12 minutes total. When all sides are browned, remove from the grill onto a plate.

SAUCE while corn is grilling, whisk together the sauce. In a bowl, add the Mexican crema, mayo, cilantro, garlic, chili powder, paprika, cumin, cayenne pepper, lime zest, and lime juice. Taste and adjust any seasonings to personal preference.

ASSEMBLE using a spoon or pastry brush, brush the sauce generously coating each ear of corn. Sprinkle on cheese and if desired an additional sprinkle of chili powder. Serve immediately with lime wedges.