📖 Instructions

1. First things first: Preheat your grill to medium-high heat, around 375-450°F (190-230°C). If you don't have a grill, a grill pan on your stovetop works perfectly fine. Just make sure you’ve got adequate ventilation!
2. Now, prep the corn. Peel back the husks of the corn on the cob, but don’t detach them completely. Remove the silk (those annoying stringy bits). Then, pull the husks back up around the corn and soak the ears in cold water for about 15-20 minutes. This helps prevent the husks from burning and keeps the corn nice and moist. Alternatively, you can remove the husks entirely and grill the corn directly – just watch it closely and turn frequently!
3. While the corn soaks, let’s whip up the chipotle-lime crema. In a small bowl, combine the Mexican crema (or sour cream), mayonnaise, chipotle pepper in adobo sauce (minced – be careful, these can be spicy!), lime juice, garlic powder, cumin, smoked paprika, and salt. Mix it all together until it’s smooth and creamy. Give it a taste and adjust the seasoning as needed. More lime juice for tang, more chipotle for heat… you get the idea!
4. Take the corn out of the water and shake off the excess. Place the corn on the preheated grill. If you left the husks on, grill for about 15-20 minutes, turning occasionally, until the husks are charred and the corn is tender. If you removed the husks, grill for about 10-12 minutes, turning frequently, until the corn is nicely charred on all sides.
5. Once the corn is grilled to perfection, remove it from the grill. If you grilled it with the husks on, carefully pull them back. Slather each ear of corn generously with the chipotle-lime crema. Don’t be shy!
6. Finally, sprinkle the corn with some crumbled cotija cheese (if using) and a pinch of chili powder for an extra kick. Serve immediately and watch your friends and family devour it. I swear I could eat this everyday.
7. Don’t have Cotija cheese? That’s okay! Try using feta cheese or even a sprinkle of parmesan, it all works great