Mexican Street Corn

Instructions
Heat charcoal grill to 400°F.

Remove the husks from the ears of corn. Drizzle olive oil over the corn cobs and use your fingers or a pastry brush to rub the oil over the corn.
Grill the corn on the preheated grill, turning every 3 minutes, until the corn is cooked on all sides and beginning to char (about 20 minutes total).
Meanwhile, mix together lime juice, zest, cayenne pepper, paprika, cumin, cream, garlic, and mayonnaise.
Brush the salsa mixture generously over the grilled corn on all sides.
Sprinkle with chopped cilantro and cotija cheese. Serve immediately.