1 cup freshly grated Parmesan (can substitute cotija)
Red chili powder or cayenne pepper, to taste
2 limes cut into wedges
Remove the husks of the corn. To boil, fill a stockpot halfway with water and
bring to a boil. Gently drop corn into boiling water. Bring back to boil and cook
corn for 2 to 3 minutes.
To grill instead of boiling, preheat outdoor grill or indoor cast-iron griddle
on medium-high heat. When hot, lightly oil grates and place corn on grill. Grill
for about 5 minutes or until kernels begin to blacken, turning frequently.
Baste hot corn with mayonnaise, then season with Parmesan and chili powder.