Husk fresh corn and cook, either by boiling, steaming or grilling. My personal preference is grilling but any way of cooking works. Coat the cooked corn with a layer of mayonnaise and roll in grated Cotija* cheese. Eat as is or sprinkle, to taste, with lime juice and/or chile pepper, and ENJOY.
*Cotija is a semi- hard Mexican cheese that is used for grating in the same way as the Italian Parmesan or Romano cheeses. I find that Cotija gives the best flavor with the corn because it has a stronger taste than Parmesan or Romano but these are acceptable substitutes if you cannot find Cotija cheese. However, I have found Cotija in several large supermarkets in my area. It was in the Dairy aisle cheese section rather than the Specialty Cheese counter.