Rich and creamy, this mildly seasoned Mexican-style dish is made with grilled corn, queso fresco and cilantro. It can be eaten as a side dish, a potato topper or as a chip dip!

Copycat Street Corn

Preheat a charcoal or gas grill with greased grill rack for direct cooking over high heat (400 degrees).

Brush corn with vegetable oil. Grill for 8 to 10 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool for 5 minutes. Cut corn kernels off cobs; set aside.

Stir together mayonnaise, lime juice, chili powder, salt, black pepper and cayenne pepper in medium bowl. Fold in corn, 3 Tbsp. queso fresco and 3 Tbsp. cilantro. Top with remaining 1 Tbsp. queso fresco and remaining 1 Tbsp. cilantro. Garnish with sour cream, if desired.