Zesty Mexican Elote Corn on the Cob

Ingredients

• 4 ears corn on the cob husked
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese crumbled
• 1 tablespoon lime juice freshly squeezed
• 1 teaspoon chili powder
• 1/4 cup cilantro chopped
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. 1 Preheat a grill or grill pan over medium-high heat.
2. 2 Husk the corn and remove all silk strands. Lightly brush each ear with a bit of vegetable oil.
3. 3 Place the corn on the hot grill and cook, turning occasionally, until charred and tender, about 10-15 minutes.
4. 4 While the corn is grilling, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a medium bowl.
5. 5 Once the corn is cooked, remove it from the grill and immediately spread the mayonnaise mixture evenly over each ear.
6. 6 Sprinkle the crumbled cotija cheese over the coated corn.
7. 7 Garnish with chopped cilantro and serve warm with lime wedges on the side for extra zest.