Creamy Charred Mexican Street Corn

Ensure corn is dry. Lightly brush each ear with vegetable oil and season with a pinch of sea salt.

Preheat an outdoor grill to medium-high or a heavy cast-iron skillet over high heat until it begins to smoke.

Place corn directly onto the heat source. Rotate every 2–3 minutes until kernels are bright yellow, tender, and exhibit charred, blackened blisters.

In a small mixing bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and ancho chili powder to create the binder.

Using a pastry brush or spatula, coat the hot charred corn generously with the cream mixture.

Sprinkle or roll the coated corn in crumbled Cotija cheese and chopped cilantro. Serve immediately with extra lime wedges and Tajín if desired.