– 4 ears of grilled corn on the cob – ¼ cup mayonnaise – 1 ½ teaspoons lime juice – ½ teaspoon chili powder, plus more for sprinkling – Pinch of cayenne pepper (optional, for extra heat) – ¼ teaspoon kosher salt or a pinch of fine salt – 2 ounces (about ½ cup) finely grated Cotija cheese* – 2 tablespoons finely chopped cilantro
Make the chili-mayo sauce and Cotija-cilantro blend while grilling the corn. Mix mayonnaise, lime juice, chilli powder, optional cayenne, and salt in a small bowl.
Mix everything together. Put the cheese and cilantro in a different bowl and mix them together. Leave both bowls alone. Brush the mayonnaise mixture all over one ear of corn when it's ready.
Sprinkle the Cotjia mixture all over the corn on a plate, making sure to turn it as needed. It will be messy, there's no way around it! Put the finished corn on a different plate to serve.
Do this again with the rest of the corn, using the bowl of cheese and the plate of extra cheese as needed. Add a pinch or two more chilli powder to the corn and mix it in lightly. Warm up and serve.