Mexican Street Corn Bowl

• 6 ears corn on the cob, husked
• vegetable oil
• 2-3 tbsp mayonnaise
• 2-3 tbsp sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• dash of cayenne pepper
• salt and pepper to taste
• .25 cup queso fresco
• .25 cup chopped fresh cilantro

1. Preheat grill, grill pan or broiler
2. Brush corn with oil. Grill corn, turning every 2-3 minutes, until lightly charred on all sides. Cool and cut kernels off the cob.
3. In a bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, cayenne, salt, and pepper.
4. Garnish with queso fresco and chopped cilantro.

SERVES 4-6

Notes: Street Corn is wonderful eaten off the cob, but this brings it to a level that can be served at special events and parties!