- 1 cup Papalote Roasted Tomato Salsa – Chipotle
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 6 ears corn, in their husks
- 1 cup cotija cheese
Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side. Peel back the corn husks, leaving on to use as handles while eating. Whisk Papalote Roasted Tomato Salsa Chipotle, sour cream, and mayonnaise together and brush all over the corn. Garnish with the cotija cheese.