Elote (Mexican street corn)

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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 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

    1. 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.
    2. Mix ingredients and brush onto warm corn.
    3. Add cheese

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