Spicy Korean-Style Grilled Corn

Prepare a grill for medium-high heat; oil grate. Stir ¼ cup crema mexicana or sour cream, ¼ cup mayonnaise, 1 Tbsp. gochujang (Korean hot pepper paste), zest of 1 lime, 1 Tbsp. fresh lime juice, 1 garlic clove, finely chopped, 1 Tbsp. coarsely chopped cilantro, and ½ tsp. ancho or chipotle chile powder in a small bowl to combine. Taste sauce and season with kosher salt if needed.

Grill 4 ears of corn, husked, turning occasionally, until kernels are charred in spots and tender, 10–12 minutes. Transfer to a platter.

Using a brush or spoon, slather each ear with about 2 Tbsp. sauce. Sprinkle corn with more chile powder, then top with ¼ cup crumbled Cotija cheese and remaining 1 Tbsp. coarsely chopped cilantro. Serve with lime wedges for squeezing over and any remaining sauce alongside.