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Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
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Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
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While the corn is cooking, mix together the ingredients for the crema in a small bowl.
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When the corn is done cooking carefully remove the foil.
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Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
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Serve hot and enjoy!
NOTES
RECIPE NOTES:
- Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn.
- You can use store-bought crema to save time.
- Rotate corn often to ensure it doesn’t burn on one side.
- You can substitute butter for olive oil when foil wrapping your corn.
- The Mexican Cream can be stored in the refrigerator and used on other recipes for 4-5 days.
