Mexican Corn On The Cob ("Elote")

4 ears corn, shucked
¼ cup melted butter
¼ cup Crema (mayonnaise will work too)
1 Tablespoon chili powder
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
⅛ teaspoon salt
½ cup grated cotija cheese (parmesan will work too)
4 wedges lime (optional)

Preheat an outdoor grill for medium-high heat.

Combine cheese with the chili powder, red pepper, cumin and salt.

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cheese mixture and serve with a lime wedge.



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