Mexican street corn is my favorite way to eat corn. It is so tasty and easy to make when grilling. I was introduced to it by Richard and make it often, but it has only been mentioned on the blog rather than featured.
You will need corn on the cob, sour cream, grated cheese, chile powder, salt, and freshly squeezed lime juice. Count on about 125 ml (1/2 cup) of sour cream for each 4 corn husks.
Fold the husk over to serve as a handle. Grill the corn on a charcoal fire, turning it regularly so it will be cooked evenly.
The corn is done if it is slightly charred.
First slather the corn with sour cream.
Then season with salt and chile powder.
New Mexico chile powder is my favorite, as it is not too spicy and has a lot of fruity and earthy flavor.
Finish with grated cheese and a squeeze of lime juice. Here I used parmigiano reggiano, which is not Mexican but it does work very well.
I have also seen recipes that use butter or mayonnaise instead of the sour cream, or that use minced cilantro or garlic.