1. Fill a large pot with water and add 1/4 -1/2 tsp salt.

2. Bring the water to a boil over high heat.

3. Add the corn and cook for 10-12 minutes.

4. If you want to grill the corn, boil it for only 5-6 minutes, then you can brush it lightly with olive oil and grill over high heat until slightly charred or skip the grilling step.

5. In a small bowl, combine the mayonnaise and Mexican Crema.

6. Using a spatula, spread the mixture evenly on the hot corn.

7. Roll the corn in the crumbled cojita cheese.

8. Sprinkle with cayenne pepper and sea salt.

9. Serve with lime wedges.