1/2 crumbled cotija cheese (can sub feta), plus extra for serving
1/2 teaspoon chipotle powder
1 clove garlic, minced
1/4 cup chopped cilantro, plus extra for serving
5 ears corn, shucked
4 teaspoons butter
Lime wedges for serving
Mix together mayonnaise through cilantro. Set aside.
Corn in the Oven
Place a pat of butter on each ear of corn. Wrap in foil, place on a baking tray, and bake for 20-25 minutes at 450F.
Corn on the Grill
Grill on an oiled grate directly over high heat. Turn as the ears start to blacken; remove when all sides have some char, about 10 minutes. (Or wrap ears in foil and grill for 15 minutes; you don’t get any char but the corn will be juicier.)
Use a spoon or brush to coat the hot corn in the sauce. Sprinkle with extra cheese, cilantro, and chili powder (if desired). Serve immediately with lime wedges for squeezing.
Serving Size:1 ear, but don't be surprised if everyone wants 2