Skillet Elote (Mexican Street Corn)

Whisk mayonnaise lime juice and chili powder together in a bowl until evenly combined. Set aside.

Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown about 3 minutes more. Remove from heat.

Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.