Homemade Mexican Street Corn

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👨‍🍳 Instructions:

Grill the corn:
Grill the corn on medium heat for about 10 minutes, rotating occasionally, until charred in spots and cooked through.

Make the sauce:
In a bowl, mix mayonnaise, crema, lime juice, garlic powder, and half the chopped cilantro.

Coat the corn:
Brush the sauce generously over each cob of grilled corn while still hot.

Add toppings:
Sprinkle with crumbled cotija cheese, the remaining cilantro, and a dusting of chili powder or Tajín.

Serve immediately with lime wedges on the side for extra zing!

Try adding a drizzle of jalapeño-lime aioli or a bit of hot sauce for extra flavor depth.