Grilled Mexican Street Corn

Ingredients

• Corn

  Sweet, yellow, raw

  4 ear, medium yiel or 408g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Mayonnaise

  Regular, with salt

  ¼ cup or 55g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Garlic

  Raw

  1 cloves, minced or 3g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Lime juice

  Raw

  1 tbsp or 15g

• Cotija Cheese

  Cacique

  1 oz or 28g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
2. Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
3. Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.