Mexican Street Corn 3 Steps
Bring a large pot of water to a boil with a dash of salt. Boil corn for 2 minutes, then cool.
Heat barbecue to high. Grill corn, brushing with butter and turning often for about 15 minutes. Once the corn is evenly charred, place on a serving dish.
Sprinkle with salt and drizzle with crema, then dust with the two chili powders. Top with crumbled queso añejo and serve with lime wedges.