About 2 years ago I met my sister in New York city for a few days.  She is a Senior women’s apparel designer for a sportswear company out west, and she often has to go on shopping trips to check out trends and get inspired.  I was fortunate to tag along with her on this one.  Rough, I know.  Before we left she told me that since I am the foodie I could pick out the restaurants.  She had only one request.  That we eat lunch at least once at Cafe Habana so she could get this fabulous grilled cuban corn.  I of course complied and we went to this great little restaurant in Nolita.  It turned out to be one of the best things I ever ate and I dream of it often.  I have since tried to recreate this simple but delicious dish.  I lightened it up a bit with a little less slather and cotija.  But it is still fabulous.
Shuck 8 ears of sweet corn and add to boiling salted water.
Cook for about 5 minutes and remove.
While to corn is boiling, mix 1/4 cup sour cream with
1/4 cup good quality or homemade mayonnaise and set aside.
Crumble 3 oz. of cotija cheese and set aside.
Place boiled corn on a medium high grill
and cook for about 10 minutes turning corn to evenly brown.
Slather each ear of corn with the sour cream mixture and sprinkle with cojita.
shake on some cayenne pepper and serve with a fresh lime wedge.
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