Ingredients
1/4 cup mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 teaspoons juice from 1 lime
4 teaspoons vegetable oil
1/2 teaspoon kosher salt
6 large ears corn, husks and silk removed
1/4 cup mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 teaspoons juice from 1 lime
4 teaspoons vegetable oil
1/2 teaspoon kosher salt
6 large ears corn, husks and silk removed
Directions
1. Arrange charcoals in a grill in an even layer over half of grill, leaving other half empty. Position cooking rack over coals, cover grill, and heat grill to high heat; scrape rack clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
1. Arrange charcoals in a grill in an even layer over half of grill, leaving other half empty. Position cooking rack over coals, cover grill, and heat grill to high heat; scrape rack clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
