Grilled Elote Corn on the Cob

Instructions

• Step 1: Preheat recteq to 500°F.
• Step 2: Toss the shucked corn in the olive oil and seasoned liberally with the Chef Greg's 4 Letter Rub and Chef John's Soul Powder.
• Step 3: Add the corn to the recteq and grill for 15-20 minutes until golden brown, flipping occasionally.
• Step 4: Remove the corn from the grill then roll in the crema (or you can mix mayonnaise & sour cream 50/50).
• Step 5: Arrange the corn on a platter then garnish with fresh lime juice, chopped cilantro, crumbled queso fresco, and chili powder.