Step by step

Method

4 steps

1. 1

   Whisk ⅓ cup mayonnaise, ⅓ cup Mexican crema or sour cream, zest and juice of 1 lime, ½ teaspoon chili powder, and ¼ teaspoon kosher salt until smooth — it should taste tangy and a little spicy.

2. 2

   Heat a grill (or grill pan) to medium-high. Grill 6 ears husked corn, turning often, 8–10 minutes until tender with deep charred spots and a sweet roasted smell. Don't walk away — corn goes from charred to burned.

3. 3

   Brush the hot corn generously with the lime sauce so it melts into the kernels. Roll or sprinkle with ½ cup crumbled cotija or feta, then cilantro. Serve with lime wedges.

4. 4

   Eat while hot. You want charred street corn with creamy chile-lime coat and salty cheese — not pale boiled corn with a thin mayo smear.