Mexican-Style Grilled Corn

This corn is really good! We made it a couple of times in the last month. The kids didn't like the sauce, but we are working with them on it.

Mexican-Style Grilled Corn

INGREDIENTS:

AFTER COOKING MIXTURE
- vegetable oil, for the cooking grate
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons cilantro, minced (we didn't put this in because we didn't have any at the time)
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper to taste, (optional)
- 4 teaspoons lime juice
- 1 ounce queso fresco, (or Romano cheese)

BEFORE COOKING MIXTURE
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt, (or 1/4 teaspoon table salt)
- 1/2 teaspoon chili powder
- 4 to 6 corn ears, husks and silk removed


METHOD:

1. Turn on the grill to high and heat grill with lid down until very hot, about 15 minutes. Scrape the grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wiping cooking grate.

2. While grill is heating, combine Before Cooking Mixture (oil, salt and chili powder). Add corn and coat until coated evenly. We found it easiest to put the ingredients into a zip lock back and mix that way.

3. Combine the After Cooking Mixture in the zip lock back, omitting the remaining chili powder.

4. Leave the burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bag with After Cooking Mixture, toss to coat evenly. Serve immediately.

Adapted from Cooks Illustrated.