Mexican Street Corn (Elote)

Make the sauce

In a small bowl, combine the mayonnaise, sour cream, lime juice, and lime zest.

Add the chili powder, smoked paprika, cayenne, garlic powder, and salt to the bowl and stir until smooth.

Taste the sauce and adjust seasoning if needed, then set aside.

Prepare and grill the corn

Preheat a grill or grill pan over medium-high heat.

Brush each ear of corn lightly with vegetable oil on all sides.

Place the corn on the hot grill and cook for 2–3 minutes without moving to develop char marks.

Rotate each ear a quarter turn and repeat until all sides are charred, about 10–12 minutes total.

Transfer the grilled corn to a cutting board or serving platter.

Assemble the elote

Generously spread the sauce over each ear of corn using a spoon or brush, covering all sides.

Roll or sprinkle each ear of corn in the crumbled cotija cheese to coat.

Sprinkle the chopped cilantro evenly over all four ears.

Dust lightly with a pinch of extra chili powder for color and serve immediately with lime wedges.