Ingredients:
- 6 ears of corn, husked and silk removed
- Olive oil
- 2 teaspoons chipotle chili powder
- ¼ – ⅓ cup crumbled cotija cheese
- ¼ cup finely chopped fresh parsley
- Sea salt
- 2 limes, juiced
Mexican Cream Sauce (Crema):
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1 lime, juiced
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon salt
Directions:
- Brush each ear of corn with olive oil and sprinkle with sea salt. Wrap each ear in foil.
- Preheat the grill to medium heat. Grill the corn for 15-20 minutes, turning frequently, until tender and lightly charred.
- While the corn is grilling, mix the crema ingredients in a small bowl.
- Unwrap the corn and brush each ear with the crema mixture.
- Sprinkle each ear with chipotle chili powder, cotija cheese, parsley, and a squeeze of lime juice.
- Serve hot and enjoy!
Prep Time: 10 minutes | Cooking Time: 20 minutes
