Mexican Street Corn

°4 ears corn
°1/2 cup Mexican Agri sour cream (regular sour cream will work as well)
°Half a cup of mayonnaise
°½ c crumble cotija cheese
°2 garlic cloves, crushed (or finely minced)
°½ teaspoon fine sea salt
°Juice and peel of 1 lemon
°1/4 cup finely chopped coriander
°Half a teaspoon of chili powder
Heat grill to about 400 degrees F.
You can grill the corn with the husks on or off. I removed the husks to make sure I got some nice grill marks on the corn and because I feel it gives it a nice grilled flavour. FOR HUSKS ON: Allow corn to soak in water for 10 minutes before grilling. **
Place the corn on the grill and grill for about 12 minutes, turning the cobs 1/4 inch every 3 minutes.
Mix up garnish by stirring in Cacique® Crema Mexican Agra sour cream, mayonnaise, Cotija cheese, garlic, lemon peel, juice, and cilantro.
Generously coat each corncob with the cheese mixture, sprinkle with a little chipotle chili powder, and add a little cotija cheese and cilantro.
Enjoy !