Mexican grilled corn

Whisk the mayonnaise, freshly squeezed lime juice, ancho chili powder and smoked paprika together and refrigerate until needed.

Melt the butter and set it aside.

Boil the shucked corn in salted water five minutes; traditionally it is grilled in the husk but this pre-cooks it for the grill.

Grill over hot charcoal, laying the ears the same direction as the grates so they do not roll, turning until done to taste; he wants nice caramelization and some smokiness but not black.

Brush the hot corn with melted butter.

Brush on the ancho lime mayonnaise shamelessly, to complete coverage in a nice thick layer.

Grate cotija generously over the top, turning to do the other side if you want.

Garnish with a few wedges of lime.