Mexican Elote

• 4 ears corn, shucked
• 1/3 cup mayonnaise
• 1/3 cup Mexican crema
• 1 teaspoon dried ancho chile powder, plus more for garnish
• 2 teaspoons sriracha hot sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon kosher salt
• 2 tablespoons crumbled Cotija cheese, plus 1 cup for garnish
• 1/2 cup finely chopped cilantro
• 1 lime, cut into wedges

1. Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
2. In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
3. Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.

corn, mayonnaise, crema, chile powder, hot sauce, garlic, kosher salt, cotija cheese, cilantro, lime

Taken from www.food.com/recipe/mexican-elote-536390 (may not work)