Mexican Street Corn

I'm also making this corn tonight. I've been intrigued with the idea ever since I saw Nacho Libre. The corn serves three purposes: One, to eat. (Nacho calls out, "Hey, gimme somma that corn!") Two, to distract. While he is calling out for some corn, his partner gets pummeled in the wrestling ring. Three, as a weapon. Nacho's partner throws a stick of corn into a thug's eye. Ouch!

Mexican Street Corn
(From The Best Recipe: International Version)

6 ears corn, shucked
1 T. olive oil
1/2 c. mayo
2 T. cilantro, minced
1 T. lime juice
1 garlic clove, minced
1 t. chili powder
Salt and pepper
1/4 c. queso fresco (my favorite Mexican crumbly cheese)

Heat the broiler (rack needs to be fairly close to it). Brush the corn on all sides with the olive oil and broil (on a foil-lined baking sheet) for 10 minutes on each side (broil until well-browned). Combine mayo, cilantro, lime juice, garlic, chili powder, 1/4 t. salt, and cheese. Remove corn from the oven and brush the corn on all sides with the mayonaise mixture. Broil for about 1 minute more, until mixture is warm. Season with salt and pepper.