We borrowed this brilliant idea from the street vendors in Mexico City who roast corn over live coals and then sell the ears coated in crema, cheese, and chili powder. For a decorative touch, peel the husks back (like a banana peel) but leave them attached, then tie them into a bundle with a narrow strip of husk.
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 3 tablespoons grated Cotija or Parmigiano-Reggiano® cheese
- 3/4 teaspoon prepared chili powder
- 1/4 teaspoon chipotle chile powder
- 4 ears corn, husked
Prepare the grill for direct cooking over medium heat (350° to 450°F).
In a small bowl combine all the spread ingredients and mix well. In a second small bowl combine all the topping ingredients and mix well.
Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until the kernels are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill.
Smear the spread all over the corn and then season evenly with the topping. Serve right away.