Easy Mexican Street Corn

Ingredients:

6 to 8 medium ears sweet corn, husks removed

1/2 cup Mexican crema, or sour cream

1/2 cup mayonnaise

1/2 cup chopped cilantro

1 clove garlic, minced

1/4 teaspoon ground chipotle pepper, or to taste

2 teaspoons finely grated lime zest, from 1 lime

2 tablespoons lime juice, from 1 lime

1/2 cup cotija cheese, crumbled

Lime wedges, to serve

Method:

Heat a gas or charcoal grill to 400°F.
Once the grill is hot, clean the grates.

Whisk together the sauce:
Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema and cotija cheese have a little salt already, so add extra judiciously.) Set aside.

Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Adapted from: simplyrecipes.com