¼ c. mayonnaise

¼ c. crema (can use sour cream or Greek yogurt in a pinch)

½ t. kosher salt

1 t. black pepper

1-2 t. chipotle chile powder, plus more for serving

1 t. smoked paprika

1-2 t. ancho chile powder, plus more for serving

1 clove garlic, finely minced or microplaned

1 c. finely grated cotija cheese (can use parmesan or feta in a pinch)

1 lime, cut into wedges

2-3 T. finely diced cilantro

4-6 ears of corn, shucked and grilled or roasted

1. Mix the first 8 ingredients and half of the grated cotija in a bowl. Start with 1 t. of each chile powder and add more, to taste.
2. Coat each ear of corn in the mayo-crema mixture. Top with additional cotija. Sprinkle with ancho and/or chipotle, cilantro, and lime juice, as desired.

Esquitas Alternative: Cook ~4 c. of corn in a little butter in a cast iron skillet until kernels are browned. Mix with #1 above for a snack or side dish - esquitas (elote en vaso).