Creamy and Zesty!
Remove the husks and silk from the corn, and snap off the ends of each cob. Heat a cast iron skillet over medium-high heat.
Add the ears of corn to the hot skillet and cook for 3-4 minutes per side, until charred all around.
Whisk together the sauce ingredients, setting aside a handful of cilantro for serving.
Remove the corn from the skillet. Using tongs, roll each ear of corn in the mayonnaise mixture.
Garnish with cotija, ancho chile powder, and reserved cilantro. Serve as a side dish with tacos, burritos, or fajitas!