Grilled Mexican Street Corn (Elote)

Ingredients

• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup of sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• 1/4 teaspoon ground chipotle pepper, to taste
• 2 teaspoons finely grated lime zest, from 1 lime
• 2 tablespoons lime juice, from 1 lime
• 1/2 cup cotija cheese, crumbled
• Lime wedges, to serve
• Heat oven or grill- to 400F
• Whisk together the sauce:
  crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice.
• Taste and season the mixture with salt if needed.

• 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.

• Using a brush or a spoon, coat each ear of corn with the crema mixture.
• Sprinkle with crumbled cojita cheese.
• Sprinkle with additional chipotle pepper, if desired.
• Serve immediately with extra lime wedges.