Grilled 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, 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

Instructions:

1. Heat a gas or charcoal grill to 400F:
   Clean the grates once it has heated.
2. 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. (Crema has a little salt already, so add extra judiciously.) Set aside.
3. 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.
4. 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.

Yield:
6-8 servings

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