Cheesy Bacon Wrapped Corn

Instructions

1. Prepare the corn
   Remove all husks and silk from the corn ears. Rinse under cold water and pat dry with paper towels. Brush each ear lightly with melted butter and season with a pinch of salt and pepper.
2. Wrap with bacon
   Take 2 slices of bacon per ear of corn and wrap them around each ear in a spiral pattern, slightly overlapping to ensure coverage. Secure the bacon with toothpicks at both ends of the corn.
3. Prepare the grill
   Preheat your grill to medium heat (about 350°F/175°C). If using a charcoal grill, set up for indirect heat cooking by pushing coals to one side.
4. Grill the corn
   Place the bacon-wrapped corn on the grill, turning every 3-4 minutes until the bacon is crispy and the corn is tender, about 15-20 minutes total. Be attentive as bacon fat may cause flare-ups.
5. Make the cheese sauce
   While the corn is grilling, mix mayonnaise, sour cream, chili powder, garlic powder, and cayenne pepper (if using) in a small bowl. Set aside.
6. Add the cheese
   During the last 5 minutes of grilling, brush the mayo-sour cream mixture over the bacon-wrapped corn. Sprinkle the shredded cheese evenly over each ear and close the grill lid to allow the cheese to melt completely.
7. Garnish and serve
   Remove the corn from the grill and carefully remove the toothpicks. Sprinkle with fresh cilantro and serve immediately with lime wedges on the side for squeezing over the corn.