Mexican Street Corn

Ingredients

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup minced cilantro
• 1 clove garlic, minced
• 1/4 teaspoon ground chipotle pepper, to taste
• 2 teaspoons lime zest, from one lime
• 2 tablespoon lime juice, from one lime
• 1/2 cup cotija cheese, crumbled
• Lime wedges, to serve

Instructions

• Heat a gas or charcoal grill to 400F. Clean the grates once it has heated.
• In a bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
• 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.
• Using a brush or a spoon, coat each ear of corn with the sour cream mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. 

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