Ingredients

6 ears fresh corn on the cob, shucked

  • 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 C crumbled queso fresco
  • ¼ C chopped fresh cilantro

Directions

  1. 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.
  2. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.