Charred Corn on the Cob with Cotija and Chile

What you need

• 4 ears of corn, husked
• 1 tsp neutral oil, for the grill
• 3 tbsp mayonnaise
• 3 tbsp Mexican crema, or sour cream
• 60 g (1/2 cup) cotija cheese, finely crumbled
• 1 tsp ground chile, such as ancho or piquin, or to taste
• 1 lime, cut into wedges

Method

Restated from the original video

1. 1

   Heat a grill or a ridged grill pan to medium-high and wipe the bars with the oil.

2. 2

   Stir the mayonnaise and crema together in a small bowl.

3. 3

   Spread the cotija on a plate.

4. 4

   Grill the corn, giving it a quarter turn every 2 min, until the kernels are tender and charred in patches, 8-10 min.

5. 5

   While each cob is still hot, coat it all over with the creamy mixture.

6. 6

   Roll the cob in the cotija so the cheese sticks on every side.

7. 7

   Dust with the chile and serve at once with the lime wedges for squeezing over.

Imported from averiecooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.