Everything you love about Mexican street corn—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.
. Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grateinto mayonnaise mixture using a Microplane and whisk to combine.
Finely grate zest of1½ limesUsing tongs, roll corn in mayonnaise mixture. Transfer corn to a platter, sprinkle generously with more Cotija, and dust with more ancho chile powder. Garnish with reserved 1 Tbsp. chopped cilantro. Serve reserved lime wedges alongside for squeezing over corn.
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