Smoked paprikaoptional and additional lime wedges to garnish
Instructions
Heat the grill to medium high.
In a small bowl combine the mayonnaise, sour cream, 3 tablespoons of the cheese, garlic, and chili powder. Transfer to a plate.
Brush the corn with the melted butter. Grill the corn for 8 minutes, until it is nicely browned in spots. Roll the corn in the mayo mixture, and place on a serving platter. Squeeze the lime over the corn, sprinkle with the remaining tablespoon of cheese, then sprinkle with smoked paprika if desired. Add the lime wedges, and serve immediately.
Notes
If you can find Mexican crèma, use that instead of the sour cream. Instead of cotija (a dry, crumbly Mexican cow’s milk cheese), you could use a combination of feta and Parmesan. If you can’t find pure ancho chili powder, it’s ok to use a chili powder blend. And if you don’t have smoked paprika, skip it, or give the corn a final sprinkle of chili powder or regular paprika. Be resourceful; you don’t want to miss you on this summer joy.