Try this loaded version of the classic corn on the cob from down south of the border.
Husk the corn and remove all the silky threads from the kernels.
Bring a pot of water to a boil and boil the corn for five minutes. Remove and pat dry.
(Optional) Use a chopstick or skewer to create a handle by firming pushing it into the center of the cob from the bottom.
Brush melted butter on the corn and then the mayo, coating it evenly all the way around.
Sprinkle a generous amount of cheese so that it sticks to the mayo coating and then season with the chili lime salt. Serve while still warm and enjoy!