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Preheat an outdoor grill to medium-high heat (or indoor grill pan).
To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.
Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.
Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you don’t you will likely have some left over)
Either sprinkle with the cheese or add the cheese to a shallow bowl and dredge the corn through the cheese.
Evenly squirt with lime juice and sprinkle with chili powder, cayenne powder, and/or smoked paprika, to taste.
Optionally garnish with cilantro and serve immediately.