Easy Mexican Street Corn

Easy Mexican Street Corn


INGREDIENTS


6 ears fresh corn on the cob, husked


Vegetable oil


2-3 tablespoons mayonnaise


2-3 tablespoons sour cream


1 tablespoon lime juice


1 teaspoon chili powder


Dash of cayenne pepper


Salt and pepper, to taste


1/4 cup crumbled queso fresco


1/4 cup chopped fresh cilantro


INSTRUCTIONS


Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.