Mexican Street Corn

While I have nothing against the simply beauty of some fresh corn, lightly boiled and slathered in butter, sometimes it's nice to try new things. My friends made this for me for dinner the other night and the results were incredible. It might sound weird to top your corn with mayo, but trust me, the mix of flavours, combined with the fat of the mayo help elevate grilled corn to new heights. This is likely to become your new favourite way to eat corn.

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
• 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 1/4 cup finely chopped cilantro leaves and tender stems
• 4 ears shucked corn
• 1 lime, cut into wedges

Instructions

1. Fire up your grill to to high heat. Clean and oil the grilling grate.

2. While the BBQ heats up, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until combined and set aside.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

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