• 6 ears fresh corn on the cob, husked*
• vegetable oil
• 2-3 T mayonnaise
• 2-3 T sour cream
• 1 T lime juice
• 1 t ancho chili powder
• dash of cayenne pepper
• salt
• ground black pepper
• 1/4 c cotija cheese**
• 1/4 c cilantro, chopped

Preheat grill or skillet to high heat. Brush corn with vegetable oil and grill, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off the cobs (you can alternatively leave the corn on the cob and cover in the mixture below).

In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Add salt and pepper to taste. Garnish with cotija cheese and chopped cilantro.

*Can substitute with 2 1/2 cups of frozen corn (10oz bag). Cover a lipped baking sheet with foil, spray with vegetable oil, and spread the corn in a single layer as much as possible. Bake at 425F for 20 minutes, stirring to flip after 10 minutes.
**Crumbled feta cheese is a fantastic substitute for cotija cheese