Ingredients
| 6 | medium ears sweet corn |
| 1/4 | cup sour cream |
| 1/4 | cup mayonnaise |
| 1/4 | cup fresh cilantro, minced |
| 2 | cloves garlic, minced |
| 1 | teaspoon lime zest, grated |
| 2 | tablespoons lime juice |
| 6 | tablespoons cotija cheese |
| 2 | teaspoons chili powder (2-3 teaspoons) |
Instructions
Carefully peel back corn husks to within 1 inch of bottom, remove silk. Rewrap corn in husks and secure with butcher’s twine. Place in Dutch oven, cover with cold water. Soak corn for 20 minutes, then drain. Grill corn over medium heat 25-30 minutes until tender, turning often. Meanwhile,
in a small bowl combine sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice. Peel back husks, spread sour cream mixture over corn. Sprinkle with cotija cheese and chili powder. Serve immediately. Serves 6
