Here is my take on this classic street food dish
6 to 8 ears of corn, husks removed
1/2 cup Mexican Crema
1/2 cup mayo
1/2 cup fresh cilantro, chopped and stems removed
2 cloves garlic, minced
1 large lime, zested and juiced
Chipotle pepper to taste
1/2 cup cotija cheese
The Mexican Crema is salty so there is no need to add extra salt. Also, you can leave the husks one and tie them up as shown in the pictures, it just makes them a bit hard to prep (see below)
Prep to baking sheets with racks, one of the baking sheets lined with parchment prior to putting the rack on.
Now I like small pieces of corn on the cob, so I like to cut the cobs in half, also it makes it easier to par boil them. But if you leave the husks on you will just need a deeper pot.
Bring a large pot of water up to a rolling boil, add corn, once the water begins to boil, turn off the heat and set aside for 5 minutes.
Place all the spread ingredients into a bowl, whisk together, and set aside.
Next either power up the grill or the broiler. Place corn on the grill and char for about 3 minutes on each side, or place the corn on a baking sheet with a rack (non-parchment) and, char each side for about 3 minutes. Remove corn and place corn on the other prepared baking sheet.
Brush the Crema mixture on all sides and sprinkle with the cotija cheese and serve.