Grilled Mexican Street Corn

Grilled Mexican Street Corn
8 ears of native NH corn (shucked)
2 tablespoons of vegetable oil
salt and pepper (to taste)
1 cup of Cotija cheese (crumbled)
1/2 cup of mayo
1/2 cup of sour cream
1/2 cup of fresh cilantro leaves
2 teaspoons of lime zest
1 teaspoon of ancho chili powder

1.  Light your grill.
2.  On a cookie sheet, toss the corn with oil then season with salt and pepper.  
3.  In a small bowl, stir together 2/3 cup of Cotija cheese, mayo, sour cream, cilantro, lime zest and chili powder.  
4.  Place the corn on the hottest part of the grill and turn as needed.  
5.  Cook for about 10 minutes or until corn is cooked through and charred.  
6.  Remove the corn from the grill and brush liberally with the cheese mixture.  
7.  Garnish the corn with the remaining 1/3 cup of cheese and more cilantro.