Elotes (Grilled Mexican Street Corn) Recipe 
Prep 0 mins
Cook 45 mins
Active 30 mins
Total 45 mins
Serves 4 servings
Ingredients:
1/2 cup (110 g) finely crumbled Cotija or feta cheese, plus more for serving
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream or Mexican crema
1/4 cup finely chopped cilantro leaves and tender stems
1/2 teaspoon ancho or guajillo chile powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
4 ears shucked corn (see note)
1 lime, cut into wedges
Directions:
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chile powder and serve immediately with lime wedges.
Notes:
When husking your corn, remove the silk and husk from the cob, but keep a few inches of the stalk end attached to use as a handle. If your corn is already husked, skewer the cooked corn with a wooden skewer.
Recipe courtesy of Serious Eats.com