- 1 Mix mayonnaise, lime juice and Jalapeno Paste in a medium bowl; set aside.
- 2 Heat oil in large nonstick skillet on high heat. Spread corn into an even layer in skillet; cover. Cook, without stirring, until corn is charred, about 3 minutes. Remove skillet from heat. Let stand, covered, 1 minute until any popping subsides. Stir in Garlic Paste and Chili Powder until well blended. Transfer corn to bowl with mayonnaise mixture.
- 3 Sprinkle with Cotija cheese and Lightly Dried Cilantro. Season to taste with additional salt and lime juice, if desired.