Esquites

Ingredients:

Spice mix

• 1 tbsp fine sea salt
• 1.5 tsp chili powder
• 0.5 tsp ground ancho pepper
• 0.5 tsp paprika
• 1/4 tsp granulated garlic
• 1/4 teaspoon ground guajillo pepper
• Quarter lime zest

Sauce

• 0.5 cup mayonnaise
• 1/4 cup sour cream
• 1.5 tsp chopped fresh cilantro

Corn

• 4 ears of corn, shelled
• Vegetable oil for greasing
• 1 tbsp crumbled cotija cheese + extra for serving
• 2 tsp chopped fresh cilantro + extra for serving
• Lime wedges, for serving

Preparation:

1. Spice mix:
   
   Mix salt in a small bowl, chili powder, ancho pepper, paprika, garlic, guajillo pepper and lime zest; set aside.
   
   Note
   
   Ground ancho and guajillo are interchangeable ground hot peppers. Choose one for this recipe.
2. Sauce:
   
   In a medium bowl, combine mayonnaise, sour cream, cilantro, and 1/2 teaspoon spice mix; refrigerate until ready to use.
3. Corn:
   
   Preheat the grill to high heat. Brush the corn with vegetable oil. Grill, turning occasionally, until cooked through, 8-10 minutes. Let cool.
4. Cut the kernels off the cobs and transfer them to a large bowl. Add 1/4 cup sour cream sauce, 1/2 teaspoon spice mix, cotija cheese, and cilantro; stir to distribute evenly.
5. Sprinkle with additional crumbled cheese, cilantro, and spice mix. Serve with lime wedges.