Mexican Street Corn

Instructions

1. Prepare the grill
   Preheat your grill to medium-high heat (about 400°F/204°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 corn is tender and charred in spots on all sides. If using butter, brush it on during the last few minutes of grilling.
3. Prepare the elote mixture
   While corn is grilling, in a medium bowl, combine mayonnaise, Mexican crema, ½ cup of the cotija cheese, cilantro, chili powder, garlic powder, cayenne (if using), and lime juice. Mix until well combined and smooth.
4. Coat the corn
   When corn is done, immediately brush each ear generously with the elote mixture, covering all sides. You can also roll the corn in a shallow dish containing the mixture for more even coverage.
5. Add final toppings
   Sprinkle the coated corn with the remaining cotija cheese and additional chili powder. Garnish with extra cilantro if desired.
6. Serve
   Serve immediately with lime wedges on the side. For authentic street-style presentation, insert wooden skewers or popsicle sticks into the ends of the corn cobs to serve as handles.