Mexican Street Corn (Elotes)

8 Ears of Fresh Sweet Corn

1/2 C. Mayonnaise

1/2 C. Sour Cream

1 t. Ancho Chile Powder

Kosher Salt & Freshly Ground Black Pepper – to taste

1/2 C. Cilantro Leaves – minced plus more for garnish

2 t. Lime Zest

1 medium Garlic Clove – finely minced

1 C. Cojita or Feta Cheese plus more for serving.

Instructions:

Shuck fresh Corn.

Combine Mayonnaise and Sour Cream. Add Chili Powder, Salt and Pepper. Mix thoroughly.

Chop Cilantro, Zest Lime and Mince Garlic. Add to above.

Finley crumble Cheese and Add to above.

Spread Mixture over all sides of each of the ears of Sweet Corn.

Wrap each ear of Sweet Corn, individually, in Reynolds Wrap.

Cooking Instructions:

Place over indirect heat on a hot GRILL

OR

Roast in a 375 degree OVEN on a jellyroll pan

Turn occasionally

Cook for 15 to 20 Minutes

Let rest for 5 minutes

Garnish with additional Cilantro and Crumbled Cheese

(or serve these on the side)