Mexican Street Corn

Grill the Corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until it’s cooked through and has char marks, about 10 to 12 minutes. You can also roast them in the oven at 400°F (200°C) if you don’t have a grill.
Mix the Sauce: While the corn is grilling, mix together the mayonnaise, sour cream (or crema), and chili powder in a small bowl. This will be your coating for the corn.
Coat the Corn: Once the corn is grilled, brush it generously with the mayo and sour cream mixture. Make sure every part of the corn is well-coated.
Add Cheese and Seasonings: Sprinkle the crumbled cotija cheese evenly over the corn, turning the cob to cover it completely. Season with a little extra chili powder and salt to taste.
Serve with Garnishes: Garnish with chopped fresh cilantro. Serve each corn on the cob with a lime wedge for squeezing over just before eating.
Mexican Street Corn is best enjoyed freshly made, with the cheese melting into the warm, spicy, creamy layer on top of the juicy corn. It’s a perfect side dish for barbecues or a festive addition to any meal that could use a bit of color and spice. Enjoy your delicious creation!