Grilled Mexican Street Corn

A few weeks ago we went to the 1907 Bistro in Youngstown for dinner and had the best thing I've ever eaten. There was a Grilled Mexican Street Corn on special that night described as:

"Fire grilled Molnar Farms Sweet Corn on the Cob, Crema, Chili-Lime Dust, Cojita Cheese, Chopped Cilantro + Toasted Pepitas"

It hit all of the right notes, Dave and I were obsessed. I wish I had just ordered two more ears for myself and eaten them for dinner. Then, this weekend I went to the Hartville Flea Market with friends and a vendor was selling half a dozen ears of sweet corn for $2.00, I picked some up and told Dave that we needed to attempt to remake the corn that we had in Youngstown.

We thought this turned out pretty close to the original, the one thing we weren't able to perfect was the char on the corn -- Dave couldn't get our grill hot enough. Both of us enjoyed this as a side dish to dinner, and will be making this again after figuring out the best way to char the corn.

Inspired by the special with the same name at 1907 Bistro in Youngstown Ohio.

Ingredients:
-4 ears of sweet corn
-Cooking spray
-1 teaspoon salt
-1 teaspoon pepper
-1 teaspoon chili powder
-1 teaspoon cumin
-1 teaspoon oregano
-1/3 cup light sour cream
-1-2 tablespoons lime juice
-Onion powder, to taste
-Salt, to taste
-Zest of one lime
-1 1/2 teaspoons of chili powder
-1/4 cup cojita cheese
-Handful of chopped chives
-1/4 cup toasted pepitas

In a small bowl combine the salt, pepper, chili powder, cumin, and oregano. Shuck the ears of corn (remove silk, pull back and thin out husk). Spray the ears of corn with cooking spray and sprinkle them with the seasoning combination. Place directly onto a hot grill and cook until charred on all sides (rotate the corn throughout the cooking process, depending on the temperature of your grill this should take about 20 minutes).

While the corn is grilling, combine the sour cream, lime juice, onion powder, and salt to form your "crema", set aside. Combine the lime zest and chili powder to form the "chili lime dust", set aside.

Once the corn is grilled, set it on a serving dish, pipe the crema onto the corn, sprinkle with the chili lime dust, followed by the cojita cheese, chopped chives, and toasted pepitas. Serve with lime wedges. Enjoy!