Start by removing the husk and silk from your corn and washing it.

Using a basting brush, coat each cob generously with melted butter or oil.

Season each ear with garlic, white sugar, and your favorite all-purpose seasoning.

Place the cleaned corn directly on the grill or a lined baking sheet if using the oven.

Cook at 375°F for about 15 minutes, turning frequently for an even char.

We want a nice light char but not burnt.

Remove from the grill once the corn is tender (about 15 mins total) and then back inside to prep the rest of our ingredients.

In a small bowl, combine ¼ cup mayonnaise and ¼ cup sour cream (or Mexican crema, if you prefer).

I like to do a 50/50 blend of Mayo and Mexican Creme or Sour Cream.

Add the zest and juice of 1 lime to cut through the fat, then season lightly with a pinch of all-purpose seasoning.

Mix until smooth and set aside.

Once your corn is perfectly cooked and lightly charred, remove it from the heat.

While still warm, brush each cob generously with the creamy sauce.

One of the stars of the show here is Tajin.. if you can find it, grab it. It’s great for cocktails too.. trust me!

Crumble Cotija cheese over the sauced corn, then dust with Tajín or chili powder.

Garnish with chopped cilantro and a squeeze of fresh lime juice.