Grilled corn on the cob with mayo and cheese (Elote)

1. Pull the husks and silk off the corn cobs (you can fold the husks back to use as a handle).

2. Cook the cobs in lightly salted boiling water for 8-10 minutes, then drain.

3. Grill on a hot grill or griddle pan, turning, for 8-10 minutes until nicely charred in spots all round.

4. Brush the hot cobs with melted butter, then thinly with mayonnaise.

5. Sprinkle generously with grated cotija cheese – feta is a good substitute if you have no cotija – and dust with chili powder.

6. Serve with a lime wedge to squeeze over before eating.

Tip: In Mexico elote is sold on a stick – it's easier to eat and you won't get mayonnaise on your hands.