Elote: Mexican Style Corn on the Cob

4 ears of corn
3 Tbl mayo
2 Tbl sour cream
1/4-1/2 tsp lime zest
1/2 tsp fresh lime juice
1/8-1/4 tsp cayenne pepper (optional)
1/4 tsp chili powder
tiny pinch kosher salt
1 cup crumbled Cotija cheese (use fresh parmesan or queso fresco if you can't find Cotija)

(I did not put any lime zest in the sauce at the family reunion.  I did use Cotija cheese.)

Cook corn.  Combine mayo, sour cream, lime zest, lime juice, chili powder and pinch of salt.  Store in fridge until ready to serve.  (For even better results, make the sauce ahead of time.)

Grate Cotija cheese (or crumble) and place on a plate.

When corn is hot off the grill or out of the pot, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne pepper to sprinkle on top if desired.  (from ourbestbites.com)