Grilled Mexican Street Corn

Instructions

1. Prepare the grill
   Preheat your grill to medium-high heat (around 400°F/200°C). Clean and oil the grates to prevent sticking.
2. Prepare the corn
   Brush each ear of corn lightly with vegetable oil and season with salt and pepper. This will help the corn char nicely and enhance the flavor.
3. Grill the corn
   Place corn directly on the grill grates. Grill for 8-10 minutes, turning every 2-3 minutes, until corn is tender and charred in spots on all sides. The kernels should be bright yellow and slightly softened.
4. Make the elote sauce
   While the corn is grilling, in a bowl, mix together the mayonnaise, Mexican crema or sour cream, lime juice, garlic powder, cumin, and 1 teaspoon of chili powder. Stir until smooth and well combined.
5. Coat the corn
   Once the corn is done, immediately brush each ear generously with the prepared sauce mixture, coating all sides evenly. Work quickly while the corn is still hot so the sauce can melt slightly into the kernels.
6. Add toppings
   Roll each corn in the crumbled cotija cheese, pressing gently to help it adhere to the sauce. Sprinkle with the remaining chili powder, a light dusting of cayenne pepper if using, and fresh chopped cilantro.
7. Serve
   Arrange the dressed corn on a serving platter. Serve immediately with lime wedges for squeezing over the top, and extra cotija cheese on the side for those who want more cheese.