Grilled Mexican Street Corn (Print Version)

# Ingredients:

→ For the Corn

01 - Corn ears, husked - 6
02 - Olive oil - for brushing
03 - Chipotle chili powder - 1-2 teaspoons
04 - Cotija cheese, crumbled - ¼-⅓ cup
05 - Fresh parsley, finely chopped - ¼ cup
06 - Sea salt - to taste
07 - Limes, juiced - 2

→ For the Crema

08 - Heavy cream - ½ cup
09 - Sour cream - 1 tablespoon
10 - Lime, juiced - ½
11 - Chipotle chili powder - ⅛ teaspoon
12 - Salt - ⅛ teaspoon

# Instructions:

01 - Place each corn ear on foil, brush with olive oil, sprinkle with sea salt, and wrap tightly.
02 - Cook corn on medium heat for 15-20 minutes, turning often, until easily pierced with fork.
03 - Mix heavy cream, sour cream, lime juice, chipotle powder, and salt in a small bowl.
04 - Remove foil, brush corn with crema, and sprinkle with chili powder, cotija, parsley, and lime juice.

# Notes:

01 - Traditional Mexican street food
02 - Can substitute crumbled feta for cotija
03 - Adjust spice level by varying chili powder

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