Mouthwatering Mexican Street Corn slathered with spicy mayo, sprinkled with cotija cheese and cilantro and drizzle with lime juice.
Peel the corn on the cob and remove the silks. Cook the peeled corn on the cob directly on the grill, over medium heat for about 14 minutes, turning every couple of minutes.
Mix together mayonnaise, sour cream, and chipotle seasoning. Slather the grilled corn on the cob with the spicy mayo mixture.
Sprinkle with cotija cheese and chopped cilantro. Squeeze lime juice over the top.