Elote (Grilled Mexican Street Corn)

Directions

1. Heat grill to 400 F.

2. In a medium sized bowl, whisk together the crema, mayonnaise, garlic, chipotle pepper, cilantro, lime zest and lime juice. Add salt to the mixture with salt if needed. Set aside.

3. Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, or until kernels begin to turn golden brown/look charred. Turn over and repeat. When all sides are browned/charred, remove from the grill and transfer to a plate.

4. Using a brush to coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Cut up lime wedges and serve.