Ancho Chili and Honey Elote

Ingredients

• 6 pieces ears of fresh corn, husks removed
• 0.5 cup mayonnaise
• 0.25 cup Mexican crema or sour cream
• 0.5 cup Cotija cheese, crumbled
• 1 tablespoon Ancho chili powder
• 2 tablespoons local honey
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges
• 0.5 teaspoon garlic powder
• 0.5 teaspoon smoked paprika(optional)

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400 degrees Fahrenheit.

2. 2

   Place the shucked corn directly on the grill grates and cook for 10-12 minutes, turning occasionally until charred in spots.

3. 3

   In a small bowl, whisk together the mayonnaise, Mexican crema, and garlic powder until smooth.

4. 4

   In a separate shallow dish, combine the crumbled Cotija cheese and the Ancho chili powder.

5. 5

   Once the corn is cooked, remove it from the grill and immediately brush each ear generously with the mayonnaise mixture.

6. 6

   Roll each coated ear of corn in the Cotija and Ancho chili mixture until evenly covered.

7. 7

   Drizzle the local honey in a thin stream over the prepared corn for a sweet and smoky finish.

8. 8

   Garnish with chopped cilantro and serve immediately with fresh lime wedges on the side.