I’ve made a similar dish to this a couple of times, but thought Becky’s version turned out particularly well when we were over there for dinner, so wanted to save it.
4 ears corn
cojita (Mexican cheese)
limes, for serving
Set up an assembly line of melted butter (for brushing), mayo (also for brushing), salt, Mexican cheese and cayenne.
Grill corn on all sides until cooked through.
Coat corn with butter, then mayo. Season with salt and pepper. Roll in cheese and garnish with cayenne. Serve with lime.