- 6 tablespoons crema mexicana, créme fraîche, or sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chipotle chile powder or ancho chile powder
- 1/4 teaspoon coarse kosher salt
- 8 ears of corn with husks
- 2 limes, halved or quartered
- 1/4 cup chopped fresh cilantro
- Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
- Chipotle and ancho chile powders are available in the spice section of many supermarkets and from .
- Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
- Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
- Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.