Ingredients
4 ears corn
2 tablespoons sugar
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon Sriracha
1/2 teaspoon Kosher salt
Lime salt
1/2 cup cotija cheese, or queso fresco, crumbled
1/3 cup cilantro
Chili powder
1 lime cut into wedges
Directions
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Pull the outer husks down the ear to the base, and strip away the silk. Fold husks back the way they were, and place in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
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Remove corn from water, and shake off excess. Heat grill to medium. Place corn on the grill, and close the cover for 15 to 20 minutes. Turn every 5 minutes.
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Cut corn off the cob. Stand ear of corn up in a bowl, and carefully use a short knife to cut down and shed the kernels off from top to bottom.
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Combine mayonnaise, sour cream, Sriracha, kosher salt, and lime salt in a small bowl.
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Add corn to Sriracha-mayonnaise mixture, and stir until evenly spread.
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Divide into 4 small cups, and top each with queso fresco, cilantro, a sprinkle of chili powder, and a lime wedge.
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