Mexican Street Corn meets Mac and Cheese and it's a win win!
In a large pot melt the butter. Whisk in the flour and mix until well combined. Whisk in the milk, and mix until thickened.
Mix up the cheese mixture: mayo, sour cream, crumbled Cotija cheese, cumin, paprika and chopped cilantro. Keep chilled in the fridge until ready to use.
Grill the corn: First shuck and peel the corn…a few stray corn silk hairs is okay it will burn away on the grill. Grill, rotating the corn until lightly charred on all sides and fully cooked.