Chile-Spiked Grilled Corn Rolled in Cotija Cheese

• 6 ears of corn, shucked
• 1/4 cup mayonnaise
• 1/4 cup creme fraiche or sour cream
• 1/2 cup freshly grated cotija or Pecorino-Romano cheese (about 2 ounces)
• 2 teaspoons chile piquin
• Lime wedges, for serving

1. Light a charcoal grill or preheat the oven to 500.
2. In a large pot of boiling water, cook the corn until crisp-tender, about 3 minutes.
3. Drain well.
4. Grill the corn, turning frequently, until well-browned, 10 to 12 minutes.
5. Alternatively, roast the corn on a baking sheet for 10 to 15 minutes, turning the ears occasionally.
6. Meanwhile, in a small bowl, mix the mayonnaise with the creme fraiche.
7. Attach corn holders to each ear of corn, or press a bamboo skewer through the centers.
8. Generously brush the mayonnaise mixture all over the ears and sprinkle with the cheese and chile piquin.
9. Serve right away, with lime wedges.

corn, mayonnaise, creme fraiche, chile piquin, lime wedges

Taken from www.foodandwine.com/recipes/chile-spiked-grilled-corn-rolled-cotija-cheese (may not work)