Grilled Mexican Street Corn

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I made this delish recipe a while ago but didn't manage to snap many good photos. The original recipe has much more enticing photos if you want to check it out. This was my first time trying Mexican Street Corn and I really love how it turned out. I left out one or two ingredients that I didn't think were necessary and adjusted the cooking method slightly so here's my version of the recipe.

Prep time: 10 minutes
Cook time: 20 minutes
Serving size: 4

Ingredients:

For the Spread

4 ears fresh corn, husked
1/4 cup light mayonnaise
2 tbsp. light sour cream
1/4 tsp. garlic salt

For the Topping

1/4 cup grated Cotija cheese
1 teaspoon paprika

Chopped cilantro

What To Do:

1. Soak 4 wooden skewers in water for about 20 minutes. 
2. Pierce a skewer halfway into the end of each corn cob.

3. Preheat the grill to medium heat (about 400 degrees F).
4. Combine the spread ingredients in a bowl and the topping ingredients in a separate bowl. 
5. Smear the spread over each cob and sprinkle on the topping mixture.
6. Wrap each corn individually in a piece of aluminum foil securing it so the toppings don't fall out.
7. Place the foil wrapped corn directly on the grill, cover at let cook for a total of 20 minutes, turning often until the kernels are tender.

Serve immediately and enjoy!

Here are a few other Mexican Street Corn recipes I found if you want to experiment with different/healthier ingredients and cooking methods.  

Recipe links: 1 * 2 * 3