Mexican Street Corn With Crema

• 1 teaspoon chipotle chile powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 ears fresh corn, husks removed
• 1/3 cup Mexican crema
• 1 1/2 ounces queso fresco (fresh Mexican cheese) or Cotija cheese, crumbled (about 1/3 cup)
• 1/4 cup packed fresh cilantro leaves
• 6 lime wedges (from 1 large lime)

1. Preheat grill to medium-high (400u0b0F to 450u0b0F). Stir together chile powder, salt, and pepper in a small bowl; set aside.
2. Place corn on lightly oiled grill grates, and cook, turning occasionally, until lightly charred and tender-crisp, about 10 minutes. Transfer corn to a serving platter, and drizzle with crema. Sprinkle with chile powder mixture, cheese, and cilantro. Drizzle with lime juice just before serving.

chile powder, kosher salt, black pepper, corn, crema, queso fresco, cilantro, lime wedges

Taken from www.myrecipes.com/recipe/mexican-street-corn-with-crema (may not work)