Elote

Put the corn straight over the open fire of a preheated grill and grill until charred on every side; it can go as slow as needed since corn does not turn mushy.

Crumble the Cotija.

Mix mayonnaise with a little pressed garlic, a little salt, a little cilantro and a little chili flake.

Slather the mayo mixture onto the charred corn with a spatula, getting it into the cracks, about a tablespoon and a half per ear.

Sprinkle with the cheese and squeeze lime over.