Ingredients:

  • 4 ears of corn, husked (about 1.5 kg)
  • 1/2 cup mayonnaise (120 ml)
  • 1/4 cup sour cream (60 ml)
  • 1 tsp chili powder (5 g)
  • 1/2 tsp garlic powder (2 g)
  • Zest of 1 lime
  • 1/2 cup crumbled cotija cheese (120 g)
  • 2 tbsp chopped fresh cilantro (30 g)
  • 1 lime, cut into wedges
  • Extra chili powder, for sprinkling

Instructions:

  1. Preheat the grill to medium-high.
  2. Husk the corn, removing all silk and debris.
  3. Place corn on the grill, cooking for about 10-15 minutes, rotating occasionally until kernels are charred and tender.
  4. In a mixing bowl, combine mayonnaise, sour cream, chili powder, garlic powder, and lime zest. Mix until smooth.
  5. Remove corn from the grill and generously coat each ear with the sauce using a basting brush.
  6. Sprinkle cotija cheese and chopped cilantro over the corn, finishing with a light dusting of chili powder and a squeeze of lime juice.
  7. Serve immediately with lime wedges on the side.