This corn was on my summer to-do list because I can't let a summer go by without having it at least once. I originally had it in a little Mexican restaurant in Soho and it completely blew my mind. It was so good. People lined up down the block - just for the corn. Corn was never the same again. We still enjoy plenty of plain corn on the grill, but this corn is the best summer treat.
Chile-spiked Mexican Street Corn
6 ears of corn, shucked
1/4 cup mayo
1/4 cup sour cream or creme fraiche
1/2 cup grated cotija cheese
2 teaspoons chile powder (or chile piquin if you can find it)
Lime wedges for serving
Wrap the ears of corn in foil and grill on medium hight heat until tender, turning frequently to prevent burning, about 25 minutes. Press a bamboo skewer into each ear of corn.
In a small bowl, mix together the mayo and sour cream. Brush onto the cooked corn. Roll the ears of corn in grated cotija cheese. Sprinkle with chile powder. Serve with a lime wedge (and definitely squeeze the lime onto the corn, it's crucial!).