4 ears of corn, husked
4 tablespoons butter
Your favorite mayonnaise in a squeeze bottle
2 limes, cut in wedges
Crumbled cotija or queso fresco cheese
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.