Deconstructed Mexican-style street corn (elote)

Boil the corn in well-salted boiling water about six to seven minutes, until tender.

Rest the cooked corn directly on a gas burner and turn it until charred and popping on all sides; a grill is the preferred alternative.

Stand the cob up and cut down with a chef's knife to remove the kernels, without cutting into the fibrous cob.

Melt the unsalted butter in a pan.

Sweat the small diced red onion until tender with some crunch; season with a little salt and pepper.

Once the onions are tender and translucent, add the garlic; do not add it with the onions or it burns.

Add the corn and toss to heat through; season with salt, pepper and a little chili powder.

Stir in the mayonnaise.

Squeeze in about a quarter of a lime to start, then add the grated Cotija and stir it in.

Add more chili powder, turn the heat down, taste, and add a little more lime juice.

Add some of the cilantro to the pan, reserving some for plating; turn off the heat.

Plate a portion, top with more Cotija and cilantro, and finish with a fresh lime wedge.