Step 1

Heat a grill to medium-high heat and add the corn.

Step 2

There is no need to add salt as the cotija cheese is salty.

Step 3

Grill on each side for a few minutes until some of the kernals begin to look darker, and a little charred, as pictured above.

Step 4

Remove from the grill and immediately spread the mexican crema all over the corn.

Step 5

Sprinkle lightly with cotija cheese, chili powder and lime juice.

Step 6

Top with a little bit of the fresh cilantro and enjoy.

Step 7

Best eaten hot off the grill, so be careful not to burn yourself.