Grilled Corn with Cotija, Lime and Chile

-Soak 4 un-husked ears of corn in water for 10 minutes.

-Set a rack 5-6 inches over the flame/glowing coals and grill corn until husks are charred, 10 minutes.

-Shuck the corn, then grill it until some kernels are browned in spots, about 10 more minutes. 

-Whisk together ¼ cup mayo and 1/8 tsp cayenne.

-Spread may mixture over the corn, then sprinkle the corn with ¼ cup cotija cheese. 

-Serve with fresh lime wedges.