Authentic Mexican Street Corn in 7 Miinutes

If using fresh corn, leave the husk on to grill, boil or microwave for 4-5 minutes. Let it cool for a minute, then peel away the husk.

Make the sauce: mix mayo, minced garlic and half the lime juice in a small bowl. Stir until smooth.

Assemble the elote: if you have butter, rub it all over the hot corn. This is what street vendors do. Use a brush or spoon to coat the entire corn cob with the mayo mixture. Don't be shy. More sauce equals more flavor. Roll the corn in crumbled cotija cheese. Get it everywhere. Sprinkle chile piquín or Tajín all over. Add the remaining lime juice.

Serve immediately: Eat it right away while the corn is still warm. Have napkins ready because this gets messy. Serve with extra lime wedges on the side.