Oaxacan- Style Grilled Corn On The Cob - cooking recipe

Ingredients

1 1/2 tablespoons queso fresco
1 1/4 teaspoons chili powder
3 tablespoons Mexican crema (or sour cream if you can't find crema)
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 ears corn, shucked
1 lime, cut into 4 wedges

Preparation

Preheat your grill to medium.
Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
Serve with the lime wedges for squeezing over the corn.