“My sister-in-law made this recipe once and I couldn’t stop eating it.”

Preheat your grill to medium-high heat.
Remove the husks and silk from the corn, leaving the stalk intact for easy handling.
Place the corn directly on the grill and cook for about 8-10 minutes, turning occasionally, until the kernels are slightly charred and tender.
In a small bowl, mix together the mayonnaise and sour cream until well combined.
Once the corn is cooked, remove it from the grill and let it cool slightly.
Using a pastry brush or a spoon, generously spread the mayonnaise and sour cream mixture all over the corn.
Sprinkle the crumbled cotija cheese evenly over the corn, followed by the chili powder and paprika.
Squeeze fresh lime juice over the corn for an extra burst of flavor.
Garnish with chopped fresh cilantro, if desired.
Serve your Quick Mexican Street Corn immediately and enjoy the explosion of flavors!