Prep the corn by peeling the husks back (without detaching them from the bottom) and remove all of the silk. Replace the husks.
Place the corn on a grate over your campfire. Grill, turning frequently until the corn is charred in places and cooked through, 10-15 minutes. Remove from the grill and allow to cool a bit so they are safe to handle.
While the corn is on the grill, mix the mayo, chili powder and salt together in a small bowl and set aside.
Once the corn has cooled and is safe to handle, remove and discard the husks. Cut the kernels off the cob and place in a large bowl with the red cabbage and cilantro.
Toss the corn, cabbage, and cilantro with the chili mayo and the Cotija cheese until everything is evenly coated. Finish with a squeeze of lime and then serve!
Notes
EQUIPMENT NEEDED
Sharp knife + cutting board Large bowl Tongs Measuring cups + spoons Plates + utensils for serving