Boil the corn cobs for 20 minutes or until they are done. Depends on the size and the temperature, but also your preferences on crunchiness.

Grate the garlic clove and put it in a bowl.

Add the sour cream and a pinch of salt.

Chop the jalapeños and add to the bowl. Stir well until everything is combined.

Cut the cooked corn in two or three pieces. Lather a coat of the sour cream mix and the add some cilantro leaves.

Serve with lime wedges and make sure to squeeze a bit of the juice right before you eat them.