All ingredients ready? Let's begin!
Peel and shuck the corn, removing all the corn silk.
To cook the corn, you may choose to boil or grill it. I prefer the taste and texture of grilled corn, but sometimes boiling is easier.
To boil: fill a large pot up with water and bring to a boil over high heat. Once brought to a boil, reduce heat to a simmer and add the corn. Cook for 15 minutes or until softened.
To grill: Turn the grill to medium high heat and allow to warm up before placing the corn on the grill. Cook for 5-10 minutes, depending on how charred you like it. Make sure to turn occasionally for an even cook.
Regardless of whether you’ve boiled or grilled the corn, allow it to cool enough to comfortably handle before sticking it through the base with a bamboo skewer.
Hold the skewer to support the corn as you add the toppings.
Use a knife or spoon to spread the mayo all over the surface of the corn.
Over a plate (to catch the excess in order to reuse), sprinkle or pat the cotija cheese over the corn.
Over another plate, sprinkle the chile piquín across the corn as well. Do NOT coat this on unless you like super spicy things.
Over a new plate or on your own plate, drizzle a little bit of lime juice over the corn and enjoy!