Elote (Mexican Street Corn)

Instructions

1. Prepare the grill
   Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
2. Grill the corn
   Place the corn directly on the grill. Cook for 10-15 minutes, turning every 2-3 minutes until the corn is tender and has nice char marks on all sides. Brush with melted butter during the last few minutes of grilling.
3. Prepare the sauce
   While the corn is grilling, mix the mayonnaise, Mexican crema or sour cream, minced garlic, and ground cumin in a small bowl until well combined. Set aside.
4. Prepare the toppings
   In a separate shallow dish or plate, combine the crumbled cotija cheese, chili powder, and chopped cilantro. Mix gently and set aside.
5. Assemble the elotes
   When the corn is done, remove from the grill and let cool slightly. Using a brush or knife, coat each ear of corn evenly with the mayo-crema mixture.
6. Add the toppings
   Roll each coated corn in the cheese-chili powder mixture, pressing gently so the toppings adhere. Sprinkle with additional chili powder and cayenne pepper if desired.
7. Final touches
   Squeeze fresh lime juice over each ear of corn. Garnish with any remaining cilantro and serve immediately with extra lime wedges on the side.