Begin by shucking the sweet corn, removing all the husks and silk to expose the kernels. Rinse the corn under cool water to clean it thoroughly.

In a large pot, bring water to a rolling boil over high heat. Carefully add the prepared corn cobs and allow them to boil for 10-12 minutes until tender yet firm.

Once boiled, remove the corn from the pot and let it cool for a minute. Using a brush, coat each ear of corn with vegetable oil.

Preheat your grill to high heat, around 450°F (232°C). Place the oiled corn directly on the grill and cook for 5-7 minutes, turning occasionally.

While the corn is grilling, prepare the creamy spicy sauce by mixing sour cream, mayonnaise, lime juice, garlic, salt, and pepper in a bowl.

Once the corn is charred, remove it from the grill. Generously brush each ear with the prepared sauce.

Sprinkle the grilled corn with crumbled cotija cheese, fresh cilantro, and Tajín seasoning to finish.