Mexican Street Corn

• 8 ears yellow corn, husks removed
• 3/4 c. mayonnaise
• 2 tsp. chili powder
• 1 c. crumbled or grated cotija cheese
• 1/4 c. chopped cilantro
• 3 limes, cut into wedges

Directions

1. Preheat the grill or grill pan to medium-high heat. Grill the corn, turning three or four times, until it is slightly charred all over, about 10 minutes.
2. Brush the corn with a layer of mayonnaise and sprinkle with chili powder, Cotija cheese and cilantro. Serve warm with lime wedges.