Mexican street corn is one of the greatest foods on the planet. This is my simplified version that works year-round because you char the corn in a hot pan instead of grilling it. The key is getting proper char on the kernels — that smoky, slightly burnt sweetness that makes corn go from boring to addictive. Then you hit it with lime butter, a shower of Tajín seasoning, and crumbled cotija cheese. I make this as a side but I have also been known to eat an entire batch standing over the stove. N