Elote (Grilled Mexican Style Street Corn)

In a small bowl, mix together mayonnaise, garlic powder, cumin powder and black pepper. Set aside.

Peel husks of corn back but do not remove them. Pull and discard silk from each ear and fold husks back over the cob. Wrap each ear loosely with a damp paper towel. Microwave corn on medium-high heat for 5 minutes.

Carefully remove paper towels from each ear of corn. Pull husks down to the base of each cobb. Using either kitchen twine or a piece of the husk, tie husks together into a bundle to form a handle. Brush olive oil over corn kernels.

Place corn on the grill over medium heat. Grill corn for about 5 minutes, rotating every 1–2 minutes, until surface becomes slightly charred. Remove corn to a large platter. Brush melted butter over corn and spread a layer of mayonnaise mixture on top. Sprinkle each ear with sea salt, chili powder, cotija cheese and cilantro. Serve with lime wedges to be squeezed over the corn.