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
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder
Preheat your grill at around 400 degrees Fahrenheit.
You can grill the corn with or without the husks. I removed the husks to ensure that the corn got some great grill marks and because I think it gives it a nice grilled flavor. HUSKS ON: Soak your corn for 10 minutes in water before grilling. TO REMOVE HUSKS, lightly spray each cob with cooking spray.
Place the corn on the grill and cook for about 12 minutes, flipping the cobs every three minutes.
Stir together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro to make the topping sauce.
Top each corn cob generously with the cheese mixture, a pinch of chipotle chile spice, and a sprinkling of more cotija cheese and cilantro.
**Alternatively, you can cook the corn in the oven. Preheat oven to 425 degrees Fahrenheit. Individually cover the husked corn on the cob in foil after lightly spraying it with cooking spray. Cook for 20 to 25 minutes.