Southwest Street Corn

6 ears of yellow corn-on-the-cob
1 Tbsp olive oil or melted butter
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp Coyote Canyon Rub
1 Tbsp lime juice
1/2 cup crumbled cotija cheese
3 Tbsp fresh cilantro, chopped

Prep the corn by folding the husk back and securing them with twine. Lightly brush corn with oil or butter. Grill corn, turning occasionally. Combine mayonnaise, sour cream, Coyote Canyon and lime juice. Brush each grilled corn with the mayonnaise mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.