Grilled corn on the cob slathered with mayo, chile, lime, and cheese is Mexico's favorite street food. This vegetarian, fresh snack is a family-friendly treat bursting with bold flavors.
Preheat a grill to medium-high heat for at least 10 minutes to ensure even charring.
Shuck the corn, removing all husks and silk, then lightly brush each cob with a bit of mayonnaise for moisture and flavor.
Place the corn directly on the hot grill grates and cook, turning frequently, until kernels are charred and tender (about 8–10 minutes).
Remove cobs from the grill and immediately slather each with remaining mayonnaise to help toppings adhere.
Sprinkle the corn generously with Cotija cheese and chili powder, then squeeze fresh lime juice over the top and finish with a pinch of salt before serving.