Street Corn We love the way the Mexicans roast corn and serve it with mayonnaise and cotija cheese. This recipe is our attempt to duplicate the essence of the Mexican street corn, but with ingredients easy to find locally. 1 lb frozen yellow corn 2 tablespoons oil 1/2 tablespoon butter 3 tablespoons mayonnaise 1/3 cup shredded cotija cheese (can substitute Parmesan cheese) The corn needs to be completely thawed. Cut open the bag and put the corn into a colander to thaw at least 2 hours ahead of when you plan to cook it. Shred the cheese ahead of time. Heat a wok (or skillet) to about 400°F. Add oil and butter. When the butter has melted, swirl the oil with wok spoons to coat a large area. Add corn and toss quickly, then spread out into a thin layer and let sit for several minutes. Toss again and spread out into a thin layer again. Repeat until corn smells roasted and you see a lot of color on the kernels. Turn off burner and remove corn to large bowl. Add mayonnaise and cheese and mix to combine. Serve at once. If desired, add the juice of one or two limes and some ancho chile powder.