4 ears corn shucked and silk removed
4 tablespoons butter melted
1/4 teaspoon paprika plus an extra pinch for the mayonnaise
1/4 teaspoon chili powder
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons freshly squeezed lime juice
2 tablespoons cotija cheese
2 tablespoons minced cilantro
Preheat the oven to 425°F.
In a small bowl, combine the melted butter, paprika, and chili powder.
Place 4 pieces of aluminum foil on the countertop, large enough to wrap each ear of corn. Place an ear of corn on each piece of foil and spoon 2 to 3 teaspoons of seasoned butter over each ear of corn. Wrap the corn with the foil.
Place the wrapped corn on a baking sheet and bake for 30 minutes, until the corn has browned slightly.
While the corn is cooking, combine the mayonnaise, sour cream, lime juice, and a tiny pinch of paprika in a small bowl. Mix well.
Remove the corn from the foil and spread the mayonnaise over the corn. Sprinkle with cotija cheese and cilantro.