For as much as it was all over the internet, no two recipes were alike so I just borrowed what I like from each of them and made my own up. I liked that a lot of the spice comes from topping it with chile powder at the end so my kids were able to adjust the heat to their own preferences. And it was a nice change from just drowning the corn in butter. Test it out for yourself!
Mexican Street Corn
8 whole cobs of corn (husk and silk removed)
1/4 cup sour cream
1/4 cup mayo (I used bestfoods olive oil mayo)
1/2 cup grated cotija cheese (plus more for sprinkling on top)
1 tsp. chili powder (plus more for sprinkling on top)
1 T. minced garlic
1/4 cup chopped cilantro
juice from 1/2 a lime
After removing husks from corn, place corn on a preheated grill and cook for about 8 min. over medium heat. Then flip and cook another 9 minutes or until corn is soft but not dried out. It's okay if some of the corn chars up a bit.
Meanwhile, combine all remaining ingredients in a small bowl and set aside.
When corn is done- remove from grill and brush each piece all over with sour cream/cheese mixture. Sprinkle with extra cotija cheese and chili powder. Eat warm!