Mexican street corn

Method

Bring a large pot of salted water to the boil and cook the corn for 8-10 minutes until tender, then drain and pat dry. Mix the mayonnaise with the chilli powder, salt and pepper in a small bowl. Brush the seasoned mayonnaise generously over each corn cob, then roll in the crumbled cotija cheese and fresh coriander until well coated. Squeeze fresh lime juice over each ear and serve immediately whilst still warm.