Preheat the grill by setting all the burners to high heat for 10 minutes. While the grill is coming to temperature, wash and shuck the corn.
Soak the long wooden skewers in water for 10 minutes. Then, stick them into the end of the corn. Wrap the corn in aluminum foil and add a tablespoon of butter before closing it.
Add the corn to the grill and turn down the heat to maintain a grill temperature of 450°F (232°C). Grill for 20 minutes, flipping the corn halfway.
Remove the ears from the grill and let the corn cool for a few minutes. Meanwhile, combine mayonnaise, crema, and lime juice in a small bowl. Then, coat the corn evenly with the mixture.
Roll the ears of corn in cotija cheese on a shallow plate and sprinkle them with chili powder and chopped cilantro to serve.
Notes
Expert Tips:
Select ears of corn that are firm, plump, and have bright green husks. The fresher the corn, the better the flavor.
Soak the wooden skewers in water before using them to prevent them from catching fire.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.