Elote - Mexican Grilled Corn
6 ears of corn, shucked and fibers removed
1 T mayo
2 T sour cream (some recipes call for butter instead)
1/2 c Cotija cheese (can substitute Parmesan, some use Queso fresco)
1 t chili powder
1/2 t salt
1/8 t black pepper
1/4 c cilantro, chopped
1 lime, cut into 6 wedges
Heat grill over medium heat and spray rack with non-stick cooking spray.
Grill corn, turning frequently until corn is slightly browned and heated throughout (about 8-10 minutes).
Meanwhile, combine the mayo and sour cream in a small bowl and whisk until smooth. In another small bowl, combine chili powder, salt and pepper.
Slather the hot grilled corn with mayo/sour cream mixture with brush, then sprinkle with chili powder mixture. Coat in cheese and sprinkle with cilantro. Serve with lime wedge.