Ingredients Instructions

Spread

3 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoons fresh lime juice

Topping

3 tablespoons grated cotija or Parmigiano-Reggiano® cheese 3/4 teaspoons prepared chili powder 1/4 teaspoons chipotle chile powder

 

4 ears fresh corn, husked

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1. Prepare the grill for direct cooking over medium heat (350° to 400°F) .
2. Prepare the grill for direct cooking over medium heat (400°F) .
3. In a small bowl combine the spread ingredients and mix well. In a second small bowl combine the topping ingredients and mix well.
4. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until the kernels are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill.
5. Brush the cooking grates clean. Grill the corn over medium heat, with the lid closed, until the kernels are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill.
6. Smear the spread all over the corn and then season evenly with the topping. Serve right away.