This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Mexican Street Corn

½ cup crema or sour cream
½ cup mayonnaise
½ cup minced cilantro
1 clove garlic, minced
¼ teaspoon ground chipotle chili pepper to taste
2 teaspoons lime zest
2 tablespoons lime juice
6 to 8 medium ears of sweet corn, husks removed
½ cup cotija cheese, crumbled
lime wedges for garnish

Heat a gas or charcoal grill to 400°.

In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, pepper, lime zest and juice. Taste, and season the mixture with salt if needed. Set aside.

Place the husked corn directly onto the grates. Grill the corn for about 3 minutes, undisturbed, or until the kernels begin to turn golden brown and look charred. Turn the ears over, and repeat. When all sides are browned, remove from the grill onto a plate.

Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cheese. Dust with additional chipotle chili pepper, if desired. Serve immediately with extra lime wedges.