Mexican Street Corn

• 4 ears of fresh corn cut from the cob

• 1 tablespoon extra virgin olive oil

• 3 tablespoons lime juice

• 3/4 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon smoked paprika

• 1/8 teaspoon black pepper

• 1/4 teaspoon salt

• 2 tablespoons light sour cream

• 2 tablespoons light mayonnaise

• 1/2 cup cotija cheese (2 ounces) crumbled plus more for garnish

• Chopped cilantro for garnish

Cut the corn off the cob.

Heat the olive oil in a large skillet over high heat.

Add the corn and stir it around. Cook for about 3 to 4 minutes or until the corn starts to char.

Transfer the corn to a small bowl and let it cool for 5 minutes.

To a medium sized serving bowl, combine the remaining ingredients. Whisk everything together until well combined and then add corn.

To serve garnish with additional cheese and cilantro.