Ingredients:
4 ears of corn
¼ cup of Crema Mexican Agria Sour Cream (you may also use ordinary sour cream)
¼ cup of mayonnaise
½ cup of Cotija cheese, crumbled
Two crushed (or finely chopped) garlic cloves
¼ teaspoon of fine sea salt
Juice and zest of 1 lime
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder
Instructions:
Heat your grill to roughly 400 degrees Fahrenheit (200 degrees Celsius).
Prepare the corn by either removing the husks or leaving them on. If leaving the husks on, soak the corn in water for 10 minutes before grilling. If removing the husks, lightly spray each cob with cooking spray.
Place the corn on the grill and grill for approximately 12 minutes, turning the cobs 1/4 turn every 3 minutes. This will help to achieve nice grill marks and a delicious grilled flavor.
In a mixing bowl, prepare the topping sauce by stirring together the Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, crushed garlic, lime zest and juice, and chopped cilantro.
Once the corn is grilled, generously top each cob with the cheese mixture. Sprinkle a bit of chipotle chili powder over the toppings, and garnish with extra cotija cheese and cilantro.
Serve and enjoy your flavorful Vegetable Plate!