Ingredients:

• 6 ears of corn

• 2 tablespoons (30 ml) 

• olive oil

• kosher salt, as needed for seasoning

• 1 cup (12 g) cilantro leaves, chopped

• 3 ounces (90 g) cotija cheese, crumbled, divided

• ¼ cup (60 ml) sour cream, or crema

• ¼ cup (60 ml) mayonnaise

• 1 tablespoon (15 ml) lime juice

• 1 teaspoon (3 g) minced garlic

• ½ teaspoon chili powder

• ¼ teaspoon black pepper

• Tajin seasoning, optional

Instructions:

• Preheat grill over high heat about 400 to 450ºF (204 to 232ºC).

• Carefully grease the cooking grates with the oil, paper towel, and tongs.

• Pull back the husk and remove the silk then tie the husk back or remove completely.

• Brush olive oil over each piece of corn and sprinkle with salt.

• Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.

• In a medium sized bowl combine chopped cilantro, ½ cup cotija cheese, sour cream, mayonnaise, lime juice, garlic, chili powder, and black pepper.

• Brush the cheese mixture on each side of the corn.

• Sprinkle with the remaining cotija cheese and Tajin seasoning or more chili powder if desired.
  Elotes, Mexian Street Corn by Jessica Gavin