Categories: Mexican

Ingredients

• For the spice blend:
• 1 tbsp. sea salt
• 1 1/2 tsp chili powder
• 1/2 tsp ancho chile powder
• 1/2 tsp paprika
• 1/4 tsp granulated garlic
• 1/4 tsp guajillo chile powder
• Zest from 1/4 lime
• For the crema:
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 1/2 tsp chopped fresh cilantro
• For the corn:
• 4 ears of corn, husked
• Vegetable oil, for brushing
• 1 tbsp. crumbled cotija, plus more for topping
• 2 tsp chopped fresh cilantro, plus more for topping
• Lime wedges, for serving

Directions

1. Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.

2. Make the crema: Combine the mayo, sour cream, cilantro and 1/2 tsp of the spice blend in a medium bowl; refrigerate until ready to use.

3. Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8-10 minutes. Let cool.

4. Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the cream, 1/2 tsp of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

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