Traditional grilled corn on the cob slathered in crema, cotija cheese, and chili powder.
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Preheat your grill to medium-high heat (about 400°F).
In a small bowl, whisk together the mayonnaise, Mexican crema, minced garlic, and salt until smooth.
Lightly brush each ear of corn with vegetable oil and place directly onto the grill grates.
Grill the corn for 8-12 minutes, turning occasionally, until the kernels are tender and charred in spots.
Remove the corn from the grill and immediately brush each ear generously with the crema mixture.
Roll or sprinkle the coated corn with the crumbled Cotija cheese until well-covered.
Dust the corn with chili powder and top with a sprinkle of fresh chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.
