Mexican corn on the grill


4 ears of corn, whole on the cob soaked in water for 2-4 hours
2 tablespoons of your favorite mayonnaise (I love Kewpie)
Kosher salt
Freshly ground black pepper
¼ teaspoon cayenne
¼ teaspoon ancho or chipotle powder
¼ cup chopped cilantro
1/3 cup cojita cheese or queso fresco, crumbled
Juice of 1 lime

Preheat your grill to medium-high. After soaking the corn, remove it from the water and place onto the grill. Grill for about 10-12 minutes, turning the corn every 5 minutes. Peel back the husk, removal all silk. Tie the husk into a knot for holding.

Using a pastry brush or spoon, brush the entire ear of corn with mayonnaise. Season with salt, pepper, cayenne and the chili powder. Top with cilantro, crumbled cheese and a squeeze of lime.