Oaxacan- Style Grilled Corn on the Cob

From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons queso fresco
• 1 1⁄4 teaspoons chili powder
• 3  tablespoons  Mexican crema (or sour cream if you can't find crema)
• 1⁄2 teaspoon kosher salt
• 1⁄8 teaspoon cayenne pepper
• 4  ears corn, shucked
• 1  lime, cut into 4 wedges

Directions

1. Preheat your grill to medium.
2. Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
3. Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
4. Serve with the lime wedges for squeezing over the corn.