½teaspoonancho chili powder, approx. with more for serving
¼cupfinely chopped fresh cilantro
4ears corn, shucked
1lime, cut into wedges
Heat your gas grill to medium-high.
Meanwhile, in a large bowl, combine mayonnaise, sour cream, cheese, garlic powder, chili powder, and cilantro. Set aside.
Grill corn, turning occasionally, 8 to 10 minutes or until cooked through and lightly charred.
Transfer corn to the bowl with the cheese mixture. Using a pastry brush, brush corn on all sides with the mixture. Remove from bowl; sprinkle with extra cheese and chili powder. Serve with lime wedges.
Store corn at room temperature for up to 3 hours.
To refrigerate your corn, keep the husks on and wrap in plastic wrap. Fresh corn should be used within 1 to 2 days.