Mexican Street Corn

Mexican Street Corn 6 ears yellow corn, shucked and washed 1/2 cup full-fat mayonnaise 1 small bunch fresh cilantro, finely chopped (set aside some for garnish) 1 clove garlic, minced finely 1/4 tsp. ground cayenne pepper 3/4 tsp. Ancho chili powder 1 cup Cotija cheese, crumbled 1/2 tsp. sea salt 1/2 tsp. ground black pepper lime wedges for garnish Heat grill to medium-high heat (or stove top grill/oven) Set a wire cooling rack on top of a large baking sheet and set aside. In a small bowl, combine mayonnaise, cilantro, minced garlic, and cayenne pepper and whisk thoroughly before setting aside. Add crumbled Cotija cheese to a 13 x 9" baking pan or a baking sheet and set aside. Grill corn for 10-12 minutes, turning each cob every few minutes to char each side. Remove from grill and carefully brush each ear of corn with the prepared dressing. Roll each corn cob in the Cotija cheese to lightly coat. Place on the prepared cooling rack and once all of the corn has been basted with the dressing and rolled in the cheese, sprinkle with remaining chopped cilantro, Ancho chili powder, salt, and pepper. Garnish with lime wedges when serving.