Street Corn Elote

• 6 earscorn
• 0.5 cupmexican crema
• 0.25 cupmayonnaise
• 1 cupcotija, crumbled
• 1 tbspchili powder
• 2 limes

Instructions

1. 1

   Season the corn generously with salt and pepper, then rub with mexican crema.

2. 2

   Combine mayonnaise and cotija into a marinade and coat the corn. Rest at least 30 minutes.

3. 3

   Heat a grill to medium-high and oil the grates so nothing sticks.

4. 4

   Grill the corn, turning once, until charred outside and cooked through in the center.

5. 5

   Rest 5 minutes off the heat, then slice and serve — that pause is what keeps Street Corn Elote juicy.