1/4cupChipotle Crema(if using, add 1/4 cup mayonnaise to thicken)
Instructions
In a small bowl mix together the salt, pepper, cumin and chili powder. Set aside.
Mix together the Crema with the mayonnaise and cumin. Set aside. If using any of my flavored crema recipes, use 1/2 cup. If using the Habanero Crema, use 1/4 cup and add 1/4 cup of mayonnaise to thicken.
Preheat grill to 450°F. Peel back husks from corn and remove corn silk threads. Using a strip of corn husk, tie the folded back husks together. Wrap them with foil to not burn.
Squeeze lime juice on ears of corn and season with spice mixture. Either grill as is or wrap husks back up and around corn and tie off (See Note 3).
Grill for 3 minutes per side, or until slightly charred and cooked through.
Allow grilled corn to cool slightly. Pull back husks if still on, and brush crema mixture all over corn. Roll each ear in crumbled cotija cheese to cover, gently pressing all over to adhere and sprinkle with chile powder and chopped cilantro. Serve immediately.