6 ears of sweet corn, silks and husks removed
Nonstick cooking spray
2 small garlic cloves, minced
1/2 small red onion, finely chopped (about 1/2 cup)
3/4 cup crumbled cotija or feta cheese, divided
1/4 cup coarsely chopped fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons canned diced green chiles
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you’d like it more spicy)
1/4 teaspoon kosher salt


Preheat oven to 375 degrees F. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
Meanwhile, in large bowl, stir together garlic, onion, 1/2 cup cheese, cilantro, lime juice, green chiles, mayonnaise, sour cream, chili powder, cayenne and salt.
Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/4 cup cheese. Serve immediately, or cover and refrigerate for up to 3 days. Can be served cold or at room temperature.