Grilled Corn with Cotija, Lime and Chile
-Soak 4 un-husked ears of corn in water for 10 minutes.
-Set a rack 5-6 inches over the flame/glowing coals and grill corn until husks are charred, 10 minutes.
-Shuck the corn, then grill it until some kernels are browned in spots, about 10 more minutes.
-Whisk together ¼ cup mayo and 1/8 tsp cayenne.
-Spread may mixture over the corn, then sprinkle the corn with ¼ cup cotija cheese.
-Serve with fresh lime wedges.