<strong>Street Corn Recipe</strong>

Start by preheating your grill to high heat. You want the grates to be very hot. While the grill heats up, mix the sauce. In a small bowl, whisk together the mayonnaise, Mexican crema, and minced garlic until smooth. Set this aside.

Place the husked corn directly onto the hot grill grates. Grill them for about 10.0 minutes, turning them occasionally with tongs. You are looking for golden yellow kernels with plenty of charred, black spots on all sides.

Remove the corn from the grill and place it on a platter. While the corn is still hot, use a pastry brush or a spoon to slather the mayonnaise mixture generously over each ear.

Immediately sprinkle the crumbled Cotija cheese all over the corn. It should stick to the creamy sauce. Dust the tops with the chili powder and fresh cilantro. Squeeze a fresh lime wedge over each cob right before serving.