Ingredients:

  • 4 ears of corn, husks removed
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp Cotija cheese, crumbled
  • 1 tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp Cotija cheese, for garnish
  • 1 tsp Tajín
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Brush the corn with melted butter and sprinkle with salt. Place corn in a preheated skillet over medium-high heat. Rotate every 2–3 minutes until the kernels are toasted and mahogany-colored on all sides.
  2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, and smoked paprika. Fold in the crumbled Cotija cheese until the mixture is thick and cohesive.
  3. While the corn is still hot, slather a generous layer of the creamy sauce over each ear. Roll the coated corn in extra Cotija cheese and a dusting of Tajín. Top with chopped cilantro and serve immediately with a lime wedge.