Elote (Mexican Street Corn)

Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)

Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.

Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.

In a medium bowl, combine the sour cream, mayonnaise, and lime juice.

Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.

Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.

Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.

Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.

Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.