Zesty Mexican Elote Corn on the Cob

Ingredients

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

Method

1. 01
   Preheat a grill or grill pan over medium-high heat.
2. 02
   Husk the corn and remove all silk strands. Lightly brush each ear with a bit of vegetable oil.
3. 03
   Place the corn on the hot grill and cook, turning occasionally, until charred and tender, about 10-15 minutes.
4. 04
   While the corn is grilling, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a medium bowl.
5. 05
   Once the corn is cooked, remove it from the grill and immediately spread the mayonnaise mixture evenly over each ear.
6. 06
   Sprinkle the crumbled cotija cheese over the coated corn.
7. 07
   Garnish with chopped cilantro and serve warm with lime wedges on the side for extra zest.