Directions
Combine mayo, sour cream, lime juice and chile powder in mixing bowl. On separate plate, sprinkle cheese in single layer. Set aside.
Warm grill or cast-iron pan over high heat. Add corn, in batches, if necessary,and cook, turning, until lightly charred, 6–10 minutes.
Using spoon or brush, coat hot corn evenly with mayo mixture. Quickly roll each ear in cheese, and shake off excess. Finish with cilantro and chile powder, to taste. Serve with lime wedges. Serves 4.
