Mexican Street Corn

While traditional Mexican street corn uses crema, this ingredient is difficult to find in stores. So using mayonnaise, sour cream, and cheese, is a quick and easy substitute. Add this spicy and flavorful grilled corn to your BBQ menu this summer. 

Recipe from America's Test Kitchen

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1/4 cup Mayonnaise (regular or light)
3 tbsp Sour cream
3 tbsp Minced fresh cilantro leaves
1 Medium garlic clove (minced or pressed)
3/4 tsp Chili powder
1/4 tsp Ground black pepper
1/4 tsp Cayenne pepper (optional)
4 tsp Lime juice
1/2 cup Pecorino Romano cheese
4 tsp Vegetable oil
1/4 tsp Table salt
6 Large corn ears (husks and silk removed)

Turn grill burner to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.

Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, seven to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

**Note: If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.