Prep time: 10 minutes
Total time: 1 hour 10 minutes
kosher salt, to taste
4 ears corn, in husks
1/4 cup unsalted butter, softened
1/2 cup mayonnaise
1 1/2 cups crumbled cotija cheese
1 tablespoon ancho chile powder
lime wedges, for serving
1. In a large pot of generously salted boiling water, cook the corn until tender, about 1 hour. Using tongs, transfer the corn to a baking sheet and cool slightly.
2. Peel back the corn husks and spread butter, then mayonnaise, all over each cob. Sprinkle with the cheese and chili powder and serve with lime wedges.