▢6 ears of corn ▢¼ cup salted butter melted ▢1 cup Mexican crema ▢½ cup parmesan cheese ▢½ cup cojita cheese ▢1 teaspoon chili powder ▢½ teaspoon smoked paprika ▢1 teaspoon tajin ▢hot sauce like Tapatio ▢2-3 limea cut into wedges ▢cilantro chopped
Preheat grill to medium heat. Pull all husks back on corn except 1-2 thin layers, remove end husks. Grill corn about 20 minutes.
Remove last layer of husks and grill for a minute or two until corn has charring. Remove from grill and let cool enough to handle.
Place glass upside down in the middle of a large bowl. Stand corn cob on the upside-down glass, and use a knife to cut kernels off of the cob so that they fall into the bowl. Pour melted butter over corn, mix well. If you didn't use salted butter, lightly salt the corn now.