6 to 8 medium ears sweet corn, husks removed
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 table spoon of smoked paprika
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled (can substitute parmesan or feta)
Salt and pepper to taste
2 teaspoons butter, melted
Lime wedges, to serve
1 Boil Salted Water. When boiled submerge and par-cook fresh corn for 5 minutes.
2 Heat a gas or charcoal grill to 350-400F. Clean the grates once it has heated.
3 Whisk together the sauce: In a bowl, whisk together the sour cream, mayonnaise, cilantro, smoked paprika, garlic, chipotle pepper, lime zest and lime juice. Salt and pepper to taste. Set sauce aside.
4 Grill the corn: Place the precooked corn directly onto heated grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat.
5 Top the corn with melted butter.
6 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the sauce mixture. Sprinkle with crumbled cojita cheese (or shaved parmesan, crumbled feta). Serve immediately with extra lime wedges.