Preheat your grill or set your open flame to high. Carefully peel back the husks of each ear of corn without detaching them, removing the silk and exposing the kernels.
Brush the corn lightly with water to promote even charring and prevent drying out. Place the corn directly over the flames or on the grill grates, turning occasionally.
Listen for the sizzling sound and watch for the husks to blacken and curl, about 10–12 minutes. The kernels will develop a beautiful charred appearance while staying juicy inside.
Use tongs to carefully remove the corn from the heat and let it cool for a minute. Then, peel back the husks completely, exposing the tender, smoky kernels.
In a bowl, combine mayonnaise, chili powder, lime juice, and chopped cilantro to create a flavorful topping. Mix well until smooth and vibrant.
4 ears fresh corn on the cob
Brush the hot corn generously with the chili lime mayo mixture, ensuring it adheres to the kernels and adds a creamy, spicy layer of flavor.
4 ears fresh corn on the cob
Sprinkle the crumbled Cotija cheese evenly over the coated corn while it’s still warm, allowing the cheese to slightly melt into the surface.
4 ears fresh corn on the cob
Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro for brightness and a fresh herbal aroma.
4 ears fresh corn on the cob
Serve the grilled corn immediately, enjoying the crispy char, creamy toppings, and juicy kernels with each messy, flavorful bite.
