The Preparation
Grill or roast corn over high heat, turning, until kernels are charred in spots, about 10-12 minutes.
Mix together mayonnaise and sour cream in a bowl.
While corn is still hot, brush generously with the mayo-sour cream mixture.
Sprinkle liberally with cotija cheese, chili powder, and cayenne.
Squeeze lime juice over the top.
Garnish with fresh cilantro and a pinch of salt.
Serve immediately on the cob or cut kernels off and serve in a cup (esquites style).
