Mexican Street Corn (Elote)

I'm not sure when Mexican corn became a state side phenomenon, but I am not complaining about it.

I promise you that making this Mexican grilled corn is exactly what you need to life your spirits and push you out of the quarantine blues. Seriously, when I saw that corn was available during one of my very limited recent trips to the grocery store I was elated. The jury is still out whether or not we will be seeing cilantro, or any other fresh herb, hit the shelves any time soon. I have been hoarding the bunch featured in this recipe for a bit too long now. 

Speaking of herb shortages, I have been attempting to grow my own green onions from the roots. I guess I'm attempting to "re-grow" my green onions. Basically you just throw the white ends with the roots attached into a jar of water. We shall see how this goes. Anyone know of any other vegetables you can "re-grow"?

Ingredients:
8 ears corn (shucked)
2 tbsp vegetable oil
1 cup sour cream, mayonnaise, or greek yogurt
1 cup cotija cheese (or feta cheese)
1/2 cup diced fresh cilantro
2 tsp ancho chili powder
1 lime juiced
lime wedges (for serving)

Brush ears of corn with vegetable oil on all sides. Grill corn over high heat until charred (turn after 5 - 8 minutes). Cook on all sides. Remove corn and set aside to cool. While corn is cooling mix together sour cream, cheese, cilantro, chili powder, and the lime juice in a medium sized bowl. Save some of the cheese and cilantro to top when serving. Brush all sides of corn with the cheese mixture. Garnish with additional cilantro and cheese. Serve with lime wedges.