Instructions

1. Whisk together mayo, chili powder, lime juice, 1 Tsp. salt, and 1/2 Tsp. pepper until all is combined. Set aside.
2. Heat a cast iron skillet over medium high heat.
3. Add butter to the pan and let it start melting.
4. Add corn kernels and the remaining salt and pepper and spread out evenly on your skillet.
5. Let the corn blister for a few minutes before stirring. A good tip is when you start to hear the corn popping its time to stir.
6. Repeat this process until the corn is slightly charred, but not burnt, about 5-7 minutes.
7. Reduce heat to low and stir in the chili mayo mixture.
8. Turn off heat, crumble cojita cheese over top and sprinkle with cilantro. Serve immediately.