Heat a grill to medium-high heat and add the corn. There is no need to add salt as the cotija cheese is salty. Grill on each side for a few minutes until some of the kernals begin to look darker, and a little charred, as pictured above. Remove from the grill and immediately spread the mexican crema all over the corn. Sprinkle lightly with cotija cheese, chili powder and lime juice. Top with a little bit of the fresh cilantro and enjoy. Best eaten hot off the grill, so be careful not to burn yourself.
