Mexican Corn on the Cob (Elotes)

With Fall around the corner I decided to whip out the corn on the cob! There are different variations of Mexican corn on the cob, as well as names. Some call it Mexican Street Corn, others call it by it's original--and most fun to say--name: Elotes!  Our variation includes making our own Mexican creama.

INGREDIENTS

Corn on the cob (however many you'll need)
Cotija cheese (you'll probably use half)
1/2 cup mayonnaise
1/2 cup sour cream
1-2 tablespoons chili powder

INSTRUCTIONS

Cook corn: Bring a large pot of water to a boil.  Shuck your corn while you're waiting for water to boil.  Add corn to boiling water.  Boil for 3-4 minutes.  Remove corn with tongs, set aside.

Make the Mexican creama: mix mayo and sour cream in a medium bowl until well blended. Set aside.

Grate the Cotija cheese, set aside.

Time to top your corn! With a pastry brush or butter knife coat your corn with the Mexican creama, then roll in the Cotija cheese and sprinkle with some chili powder.