This is a great recipe for having corn on the cob as a meal.
Step by step instructions:
1. Spread a thin layer of mayo on cooked corn.
2. Roll mayo covered corn in cotija cheese (or Kelli, you could use queso fresco but cotija is saltier, or Mary - parm). I used to just spoon it on the corn, but rolling it in it covers it better. I just crumble the cheese onto a plate for rolling.
3. Squeeze some fresh lime juice on the corn.
4. Sprinkle with cayenne pepper (or hot sauce).
Andy ate this every day on his mission. Took me a few years to believe that it was good. And it's delicious! On our honeymoon, the corn street vendor guy just rubbed a sliced of lime on the corn as the first step. I used to do this, but the lime juice would make it hard for the mayo to stick, so I just squeeze it on later.