INGREDIENTS: 2 corn cobs in husk;1/2 cup cotija cheese; 5 T mayo; 2 T chile powder (best to use Pico Piquin); 2 limes; water for steaming. RECIPE: Steam corn in husks for 6-8 minutes. Don’t overcook. Remove from pot and cut cobs in half. Spread evenly with mayo. Mix cheese and chili powder and roll corn in mixture to allow adhesion. Squeeze with lime.