Easy Mexican Street Corn

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4 ears of corn

¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)

¼ cup of mayonnaise

½ cup of Cotija cheese, crumbled

2 cloves of garlic, crushed (or finely minced)

¼ teaspoon of fine sea salt

Juice and zest of 1 lime

¼ cup of Cilantro, finely chopped

½ teaspoon of chipotle chili powder

Heat your grill to roughly 400 degrees F.
You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs ¼ turn every 3 minutes.
Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.