Grilled Mexican Street Corn (Elotes)

Steps

1. Rinse the corn thoroughly or peel off the outer layer.
2. Place the corn in a pan and soak it in water for 15-20 minutes to prevent burning on the grill.
3. Prepare the charcoal/grill by piling coals in the middle, adding small pieces of wood (like mosquite) for flavor, and covering with a lid.
4. Once the fire is hot, lay the corn directly onto the grill over the heat source.
5. Place the lid on the grill to tame flames while grilling. Rotate the corn halfway through cooking to ensure even charring.
6. Grill the corn until desired level of char and tenderness is achieved (approx. 15-30 minutes depending on method).
7. While the corn cooks, finely chop cilantro.
8. Once cooked, quarter the corn down the middle.
9. Wrap each piece of corn tightly in foil with a generous amount of butter.
10. Return the wrapped corn to the grill (away from direct heat) and let it sit for about 15 minutes. Adjust vents to slow the heat down.
11. Remove the corn from the grill and allow it to cool slightly.
12. Prepare the serving condiments: Mix chili powder, paprika, cayenne powder, salt, pepper, garlic powder, and lime juice (optional).
13. Serve the grilled corn on a plate or skewer. Apply butter generously to the hot corn.
14. Top with mayonnaise, then sprinkle heavily with the prepared seasoning mix.
15. Garnish with chopped cilantro and Kota cheese.