Ingredients:

  • 4 ears (approx. 1 lb / 450g) fresh corn, husks and silk removed
  • 1 tbsp (14g) unsalted butter, melted
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) Mexican crema or sour cream
  • 1 tbsp (15ml) fresh lime juice
  • 1 clove (3g) garlic, minced finely
  • 1/4 tsp (1g) salt
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1 tsp (3g) ancho chili powder or paprika
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your grill or skillet to high heat. Lightly brush the corn ears with melted butter.
  2. Place the corn directly over the heat, rotating every 2-3 minutes until the kernels are bright yellow with dark brown, toasted charred spots.
  3. While the corn is cooking, whisk together the mayonnaise, Mexican crema, lime juice, minced garlic, and salt in a small bowl until smooth.
  4. Remove the hot corn from the heat and immediately brush a generous layer of the creamy sauce over each ear.
  5. Roll the sauced corn in crumbled Cotija cheese until evenly coated.
  6. Finish by dusting with chili powder and sprinkling with chopped fresh cilantro. Serve with lime wedges.