Preheat & Prepare
Preheat a grill or grill pan over medium-high heat.
Lightly brush the corn with butter if desired.
Grill the Corn
Place the corn on the grill and cook about 10 minutes, turning every 2–3 minutes until charred in spots.
Remove from heat and let cool slightly.
Make the Creamy Coating
In a small bowl, combine mayonnaise and Mexican crema.
Stir in a pinch of salt.
Coat the Corn
Brush the creamy mixture evenly over each ear of grilled corn.
Add Toppings
Sprinkle generously with cotija cheese and chili powder (or smoked paprika).
Garnish with chopped cilantro.
Serve with lime wedges on the side for squeezing.
