Grilled Mexican Street Corn

6 to 8 medium ears of sweet corn, husks removed

• 1/2 cup Mexican crema, or sour crema

• 1/2 cup mayonnaise

• 1/2 cup cilantro

• 1 clove garlic, minced

• 1/4 tea ground chipotle pepper, to taste

• 2 teaspoons finely grated lime zest, from 1 lime

• 2 tablespoons lime juice, from 1 lime

• 1/2 cup cotija, crumbled

• Limed wedges, to serve

Directions

Heat a gas a charcoal grill to 400F:

Clean the grates once it has heated.

Whisk Together The Sauce:

In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.

Grilled The Corn:

Place the husked corn directly onto the 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 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.