Mexican Corn (Elotes)

From the New Times Cooking website (subscription may be required).

I'm curious if this recipe can translate to microwaved corn-- sure, you'll miss the char but on the other hand, the corn can be made quickly and without a grill.


INGREDIENTS for 6 ears of corn; amounts for a single ear are in parentheses.

6 ears fresh corn, shucked (1 ear)
3 Tbl mayonnaise (1/2 Tbl)
2 limes (1/3 to 1/2 lime per ear)
1/4 tsp ancho chile powder, more as needed (a pinch)
Fine sea salt, as needed
Black pepper, as needed
1/2 cup crumbed cotija cheese, or substitute feta or ricotta salata (about 1/8 cup or less)


PREPARATION

1. Heat your grill, if using, to medium-high.

2. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.

3. Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chili powder, salt and pepper.

4. When corn is done, slather it with mayonnaise mixture and sprinkle with cheese (you can also add parsley or cilantro).

5. Cut limes into wedges as a garnish, or spritz the corn with them.