Instructions: Prepare grill.

Lightly brush corn with oil and place on hot grill, turning occasionally, until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl, whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater, grate the cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita. Serve corn on the cob with lime wedges.

This recipe yields 4 servings.

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