Mexican Style Street Corn

2-3 ears corn, shucked

1 tablespoons vegetable oil

Kosher salt and freshly ground black pepper, to taste

1/2 cup crumbled feta cheese, divided

1/4 cup mayo

¼ cup sour cream

1/4 cup cilantro minced for garnish

1 teaspoons lime zest

1 teaspoon chile powder

Lime wedges, for serving

Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.

In a small bowl, stir together ¼  cup of the Feta cheese with the mayo, sour cream, lime zest and chile powder to combine.

Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.

Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ¼ cup of cheese and cilantro, then serve with lime wedges.