Begin by removing the kernels from fresh corn cobs using a sharp knife. Heat a cast-iron skillet over medium-high heat and add a generous pat of butter, allowing it to melt and bubble.

Once the butter is melted, add the fresh corn kernels to the skillet, spreading them evenly. Cook the corn for 10–15 minutes, stirring frequently until the kernels develop a beautiful golden char.

After the corn is charred to perfection, carefully transfer it to a bowl and allow it to cool for about 2–3 minutes.

In the same bowl with the slightly cooled corn, add creamy mayonnaise, crumbled Cotija cheese, chili powder, sliced green onions, zesty lime juice, and a sprinkle of salt and pepper. Stir everything together until well-coated.

Scoop the Juicy Street Corn Off the Cob into serving dishes, garnishing each portion with extra Cotija cheese and a sprinkle of fresh cilantro if desired.