Place the ears of corn on the grill and cook, turning occasionally, until the corn is charred in spots and tender, about 10 minutes.
In a small bowl, mix the mayonnaise, sour cream or Mexican crema, garlic powder, and smoked paprika.
When the corn is done, brush each ear with the mayonnaise and sour cream mixture, using a spoon or brush to coat the corn evenly.
Sprinkle the coated corn with crumbled cotija cheese and chili powder. Add salt to taste.
Squeeze lime juice over the corn and garnish with chopped cilantro.
Serve the Mexican street corn immediately with extra lime wedges and a sprinkle of chili powder if desired.
Notes
When grilling the corn, make sure it is turned occasionally to get an even char and tender texture. The slight charring adds a smoky flavor that enhances the overall taste of the dish.Crumbling the cotija cheese over the coated corn provides a salty and tangy contrast. Press the cheese gently into the mayonnaise and sour cream mixture to help it adhere.