Bring a large pot of water to a boil.

Add the ears of corn and boil for 5 to 7 minutes until tender.

Remove the corn from the pot and let it cool slightly.

In a small bowl, mix the mayonnaise and lime juice until well combined.

Pat the boiled corn dry with a clean towel.

Insert a skewer into the end of each ear of corn for easy handling.

Brush the mayonnaise and lime mixture generously all over each ear of corn.

Roll the coated corn in the crumbled Cotija cheese until fully covered.

Sprinkle Tajín seasoning over the corn to taste.

Serve the Mexican Street Corn warm and enjoy!