Combine all the ingredients for the sauce in a medium bowl and stir to thoroughly combine.
Cover and let it rest in the refrigerator while you grill the corn.
Set up the grill for direct heat at 350 degrees. Add the shucked corn to the grate and grill for 3-4 minutes per side. The kernels should darken and may even be slightly charred.
Let the corn cool slightly and then brush it liberally with the sauce. Sprinkle with Cotija cheese and chopped cilantro.
Notes
Wooden Skewers/Corn Holders: Insert a wooden skewer into the corn before brushing to give your guests something to hold on to and avoid getting their fingers gooey. Cut into Thirds: Chop the cob into thirds before placing it on the grill to offer your family smaller portions. The bite sized servings work well if you have a larger cookout. Cheese Substitutions: If cojita cheese can't be found, substitute parmesan cheese or queso fresco cheese. Mayonnaise: If you don't like the taste of mayonnaise, substitute more sour cream. Frozen Corn: If you can't find fresh corn, use the frozen by defrosting and dry off the excess moisture. Proceed as the recipe recommends.Storage: This can be stored in the refrigerator for up to 3 days covered. Reheat in the microwave or eat chilled. Adaptions: Use this corn in our Grilled Corn and Black Bean Salsa or use it on top of Grilled Tex Mex Flank Steak.