Charred corn coated in tangy sauce, topped with creamy cheese, chili, and cilantro for irresistible Mexican flair.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn, husked
02 - 1 tablespoon vegetable oil
→ Sauce
03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream or Mexican crema
05 - 1 clove garlic, minced
06 - 1 tablespoon lime juice
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - Salt, to taste
→ Toppings
10 - 1/2 cup Cotija cheese or feta, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges, for serving
13 - Additional chili powder, for garnish
# How to Make It:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Lightly brush each ear of corn with vegetable oil.
03 - Place the corn directly on the grill grates. Grill, turning occasionally, until well-charred and tender, about 12 to 15 minutes.
04 - In a mixing bowl, whisk mayonnaise, sour cream or Mexican crema, minced garlic, lime juice, chili powder, smoked paprika, and salt until combined and creamy.
05 - Remove grilled corn from heat. While still warm, brush each ear generously with the prepared sauce using a basting brush.
06 - Sprinkle crumbled Cotija cheese or feta and chopped cilantro over the sauced corn.
07 - Dust with additional chili powder for extra heat and serve immediately with lime wedges.
