Smoky Mexican Grilled Corn with Garlic Mayo and Cheese Recipe

Preheat your outdoor grill or indoor grill pan to medium-high heat, roughly 400°F (200°C), and lightly oil the grates.

Brush each husked ear of corn lightly with vegetable oil to prevent sticking and ensure even charring.

Place the corn directly onto the hot grill grates and cook for 10 to 12 minutes, turning occasionally, until the kernels are tender and charred in spots.

While the corn is grilling, whisk together the mayonnaise, grated garlic, fresh lime juice, and chili powder in a small bowl until smooth.

Spread the grated Cotija cheese and chopped cilantro onto a shallow plate or baking sheet to prepare for coating the corn.

Remove the hot corn from the grill, immediately brush each ear generously with the garlic mayo mixture, and then roll them in the cheese and cilantro mixture until coated. Serve warm with extra lime wedges.