“My sister-in-law made this recipe once and I couldn’t stop eating it.”

Heat the Grill: Preheat your grill to medium-high.

Prep the Corn: Remove husks and silk from each ear, keeping the stalks intact to use as a handle.
Grill Corn: Place the corn directly on the grill grates. Turn occasionally and grill for 8–10 minutes, until the kernels are lightly charred and tender.
Mix Sauce: In a small bowl, stir together the mayonnaise and sour cream until smooth.
Cool Slightly: Remove grilled corn from the heat and let it sit for a few minutes until safe to handle.
Apply Sauce: Use a spoon or brush to coat each ear of corn with the mayo-sour cream blend.
Add Toppings: Sprinkle each ear with crumbled Cotija cheese, followed by a dusting of chili powder and paprika.
Finish with Lime: Squeeze fresh lime juice over the top for a bright, tangy finish.

Optional Garnish: Add chopped cilantro if desired, for a fresh, herbal note.
Serve: Enjoy your Mexican Street Corn warm and fresh off the grill for maximum flavor!
Let me know if you’d like a version adapted for oven roasting or serving as a salad (Esquites)! 🌽