Mexican Grilled Corn

Susan Russo for NPR from You Can't Judge a Corn from its Color

It was three years ago at a Long Beach farmers market that I first tasted Mexican grilled corn, and I have never looked back. Smoky grilled corn is happily drowned in a lime-spiked mayonnaise sauce, then rolled in crumbly cotija anejo cheese (a salty, mild-flavored Mexican cheese) and sprinkled with lime juice and cayenne pepper. It is addictive. Just be sure to have a lot of napkins on hand when you eat this. Or, if it's just too messy for you, cut off the grilled kernels, mix them with the ingredients and eat it with a spoon. It may be neater, but it's not nearly as much fun.
Makes 4 servings

Ingredients
4 ears sweet corn
1/4 cup mayonnaise
1/2 teaspoon lime juice
1/8 teaspoon cayenne pepper or chili powder
Salt, to taste
2/3 cup cotija anejo cheese*, crumbled
Lime wedges
Extra cayenne pepper or chili powder for sprinkling
Fresh finely chopped cilantro for optional garnish

Directions
Soak corn (in husks) in cold water for 25 to 30 minutes.
Prepare a medium-hot grill. Peel back the corn husks, leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine. Place the ears on the grill. Cook 20 to 25 minutes, turning several times to ensure even roasting. The kernels should be soft when fully cooked.
If you'd like the kernels more charred, then simply follow the above instructions, but cook in husks for 15 minutes only. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5 to 7 minutes, or until they reach desired level of charring.
Place crumbled cheese on a plate large enough to fit an ear of corn. In a small bowl, mix the mayonnaise, lime juice, cayenne pepper or chili powder and salt. When the corn is cooked, brush each ear with some mayo sauce, then roll in the cheese. Serve with lime wedges, additional cayenne pepper or chili powder and fresh finely chopped cilantro.

If you are unable to grill outdoors, then you can oven-roast the corn. Preheat oven to 350 degrees and place corn in husks (no need to soak first) directly on the middle rack of the oven for 30 minutes, or until corn is soft to the touch. Allow to cool slightly, then remove husks and silks, and add toppings.

Notes:
He really likes it.  I like plain ol' corn.