Food Network has simple and easy-to-follow recipes for Mexican corn from two of its stars. Tyler Florence makes a classic version of this dish, while Chris Santos makes a deconstructed version.
To make Tyler Florence's recipe, remove the husks of 4 ears of corn. Leave the core attached to the end. Grill the corn on a hot grill or cast iron griddle pan while turning until slightly charred. In a bowl, mix 1/2 cup mayonnaise, 1 1/2 cups sour cream and 1/4 cup freshly chopped cilantro leaves. Spread the mayonnaise mixture over the grilled corn while still warm, and sprinkle lime juice onto the corn. Top with Parmesan cheese, and season with red chili powder to taste.
To make Chris Santos' recipe, first make a chipotle salt by combining 5 tablespoons chipotle powder and 3 tablespoon kosher salt. Grill 6 ears of corn in a grill pan for 12 to 15 minutes, until some parts appear blackened. When cooled, cut the kernels off the cobs. Sauté 1/2 minced red onion for five minutes. Add the corn kernels, 1/2 cup crumbled cotija cheese, 3/4 cup mayonnaise, 2 tablespoons roughly chopped fresh cilantro and the zest of 2 limes. Season with 1/4 to 1/2 teaspoon chipotle salt.