Ingredients:

  • 10 ears fresh corn, husks and silk removed
  • 2 tbsp neutral oil
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema
  • 2 tbsp fresh lime juice
  • 2 cloves garlic, finely minced
  • 1/2 tsp smoked paprika
  • 1/2 cup Cotija cheese, crumbled finely
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ancho chili powder
  • 2 limes, cut into wedges

Instructions:

  1. Pat the corn completely dry with paper towels to ensure a proper char.
  2. Lightly brush each ear of corn with neutral oil to prevent sticking.
  3. Preheat the outdoor grill to medium-high heat.
  4. Place corn directly over the flames and grill for 10-12 minutes, rotating every 2-3 minutes until kernels are tender and exhibit deep brown, charred spots.
  5. In a mixing bowl, combine mayonnaise, Mexican crema, lime juice, minced garlic, and smoked paprika to create the chili-lime crema.
  6. While the corn is hot, slather a generous layer of the chili-lime crema over the entire cob.
  7. Immediately sprinkle with crumbled Cotija cheese, ensuring it adheres to the crema.
  8. Finish with a dusting of ancho chili powder and a sprinkle of fresh cilantro. Serve immediately with lime wedges.