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4 ears of corn, husked
4 tablespoons butter
Kosher salt
Your favorite mayonnaise in a squeeze bottle
2 limes, cut in wedges
Crumbled cotija or queso fresco cheese
Tajin spice
¼ cup cilantro, chopped


Fill a large pot halfway with water. Add the butter and a generous pinch of salt. Begin heating over medium-high heat. Add the corn and cook until tender, about 10 minutes.