This Grilled Mexican Street Corn Is Loaded with Summer Flavor

Gather the ingredients and preheat a grill to medium heat. The Spruce / Nyssa Tanner Roast the corn on medium heat until sweet and tender, about 15 minutes. The Spruce / Nyssa Tanner Husk the corn toward the end of cooking and char corn directly on the hot grill for extra flavor and color, about 3 minutes. The Spruce / Nyssa Tanner In a medium bowl, bring together the sour cream, mayonnaise, and lime juice. The Spruce / Nyssa Tanner Using a microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine. The Spruce / Nyssa Tanner Spread the mayo mixture onto a flat plate. Combine the Parmesan cheese and queso fresco on a separate flat plate. The Spruce / Nyssa Tanner Roll the corn in the mayo mixture to completely coat each ear. You can use corn on the cob holders to help you roll them; tongs will also work. Do the same in the cheese mixture and set the corn aside on a platter. The Spruce / Nyssa Tanner Top the corn with chopped cilantro and a sprinkle of chili powder. Serve immediately. The Spruce / Nyssa Tanner