Mexican Street Corn

• 6 ears corn, husked and all silk removed
• olive oil
• 2 tsps chipotle chili powder
• 1/4 – 1/3 cup cotija cheese, crumbled
• 1/4 cup fresh parsley, finely chopped
• sea salt
• 2 limes, juiced

Mexican Crema:

• 1/2 cup heavy cream
• 1/2 cup mayonnaise
• 1 lime, juiced
• 3/4 tsp chipotle chili powder
• 1/4 tsp salt

Place each ear of corn on a piece of foil. Brush oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn. Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 min or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob. When the corn is done cooking carefully remove the foil. Lightly brush each ear of corn with Mexican crema mixture and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley and fresh lime juice over each ear of corn. Serve hot and enjoy!

Notes: Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn. Rotate corn often to ensure it doesn’t burn on one side. You can substitute butter for olive oil when foil wrapping your corn.