Shuck the corn and remove the silk threads.

Heat the grill to high and grill the corn for about 12 minutes, turning occasionally.

Combine the butter, mayo and Tajín and smear it onto a long plate.

Crumble the Cotija cheese onto a similar plate.

Roll the grilled corn in the butter mixture.

Then, roll it in the cheese.

Serve on the cob, or cut it off the cob and add in the leftover butter and cheese. You can also add grilled meat.