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devinmurphy
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Follow directions to shuck corn the easy way. This also cooks the corn, so there is no need to boil it first.
Next, make the sauce. Combine sour cream, mayo, chili powder, half of the lime juice, cilantro, and garlic powder and set in the fridge to chill.
For the cheese, spread the crumbles out evenly on a plate and set aside.
Once corn is shucked, heat up a large cast-iron skillet on medium-high heat.
Slightly char each side of the corn and set aside when finished.
Let the corn cool for a few minutes before spreading it with some butter.
Next, slather on the sauce, covering all of those delicious kernels.
Roll the corn in the cheese crumbles, covering all sides.
Top with cayenne pepper, more chopped cilantro, and an extra squeeze of lime.