Measurements are not too important for this recipe. Customize according to preference. These ingredient units provide a rough estimate.
4ears of fresh corn, husked and rinsed
¾cup mayo
1limeslices into 4 wedges (one for each person)
1tbspchili piquin, chili powder or Indian chili powdermore if desired
1handfulfreshly chopped cilantro to garnish
¾cupcotija cheese
Instructions
Bring a large pot of water to a rolling boil. Add the butter, corn, and salt the water generously. Cook for 15 minutes.
Remove the corn from the water and either stick it with wooden skewers, chopsticks (mt sneaky yet convenient trick of mine) or nothing at all.
Allow each person to make their own corn.
Spread a layer of mayonnaise all around the corn. Thoroughly "bread" the corn with crumbly cotija cheese, sprinkle with chili pepper and garnish with cilantro and a squeeze of line.
Serve immediately!
Notes
For the mayo, I used McCormick Mayonesa (Mayonnaise) With Lime Juice, but you can use any mayo you like—simply add a squeeze of lemon or lime juice into the mayo that you have on hand.