<i>Elotes a la Parrilla</i> (Grilled Corn on the Cob)
In a bowl, combine the sour cream, mayonnaise, cilantro, garlic and chili powder. Season with salt and pepper. Refrigerate until ready to serve. 2. Peel back the husks without completely detaching t
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Ingredients
- ¼ cup (60 ml) sour cream
- ¼ cup (60 ml) mayonnaise
- 1 tbsp cilantro, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp chili powder
- 6 ears corn, with husks
- ½ cup (60 g) crumbled queso fresco or feta cheese (see note)
- Lime wedges, for serving
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