Preheat the grill for even, medium-high heat. Place corn on the grill and cook for 15 minutes with the lid on. Remove corn from heat and let cool for 10 minutes, or until they can be handled. Peel back the husks and grill the corn with the lid off for 5-10 more minutes. or until the corn is slightly charred.
Alternatively, bake the corn in an oven preheated to 350° for 35 minutes.
Liberally brush the corn with mayonnaise and generously sprinkle all sides with Mexican Street Corn Seasoning, cotija cheese, cilantro, and a squeeze of lime juice.
Recipe and Mexican Street Corn Seasoning from Savory Spice Shop. Order online.