Mexican Street Corn

8 ears of corn, shucked

2 tablespoons vegetable oil

1/2 cup mayonnaise (I prefer Hellman's)

1/2 cup sour cream

2 teaspoons lime juice (juice of 1 lime)

4 teaspoons Smoky Paprika Chipotle Seasoning or Mexican Street Corn Seasoning

1 cup cotija cheese, crumbled

3/4 cup cilantro leaves, chopped

1 lime, cut into wedges

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1. Preheat grill to medium high heat.

2. Brush each ear of corn with vegetable oil.

3. In a bowl combine mayonnaise, sour cream, lime juice and Smoky Paprika Chipotle or Mexican Street Corn Seasoning.

4. In a shallow bowl (I prefer pie plate) combine the cheese and cilantro.

5. Place the corn on the grill and cook, turning every 3 minutes until charred, about 9-11 minutes.

5. Remove corn from the grill and brush each ear with mayo-sour cream mixture. Then roll each ear in the cheese and cilantro mixture. Serve warm with lime wedge.

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