Charred Mexican Street Corn with Spicy Pecorino Dressing

1. Prepare the Grill

If using a charcoal grill, open the bottom vent completely and light the charcoal briquettes in a large chimney starter. Let them burn until the top coals are partially covered with ash, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat the grill for 15 minutes.

2. Mix the Dressing

In a large bowl, combine grated Pecorino Romano cheese, mayonnaise, sour cream, minced cilantro, lime juice, minced garlic, 0.25 teaspoons of chili powder, ground black pepper, and cayenne pepper if desired.

3. Prepare the Corn

In another large bowl, mix together the vegetable oil, salt, and the remaining 0.5 teaspoon of chili powder. Toss the ears of corn in this mixture until they are well-coated.

4. Grill the Corn

Clean and oil the cooking grate. Place the corn on the grill and cook, turning occasionally, until it is lightly charred on all sides, about 7 to 12 minutes.

5. Coat the Corn with Dressing

Remove the corn from the grill and place it in the bowl with the cheese mixture. Toss to coat evenly.

6. Serve Immediately

Serve the charred Mexican street corn immediately while warm.