2tablespoonslemon juice (plus lemon wedges for serving)
1/4teaspooncumin
1/4teaspooncayenne pepper
1/4teaspoongarlic powder
1garlic clove, finely minced
1/2cupfinely chopped cilantro (reserve some for garnish)
1/2cupmayonnaise
1/2cupsour cream
8corn cobs
Instructions
Husk and roll the corn into a single heavy-duty layer to completely enclose the corn, then grill the corn in foil.
In a small bowl, combine sour cream, mayonnaise, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 tablespoons fresh lemon juice. Stir the mixture and set aside.
Partially loosen the corn to cool for a few minutes before applying the sauce. Keep tin foil under the corn to use for serving the corn.
Using a roasting brush, generously brush with sauce and generously sprinkle with Cotija cheese. Garnish with chili powder and coriander. Served with lemon wedges.
Keyword elote, grilled Mexican corn, Mexican street corn