Now we’re getting closer to the real deal.  Our trip to the farmer’s market yielded a dozen ears of corn, and put us right by the store where I was hoping to find the cotija cheese.  We hit the jackpot!  We came away with a bag of finely crumbled cotija and a jar of Mexican crema.  I used a different recipe today:  Roast the corn per usual, then smear on a mixture of mayo and crema in about a 2 to 1 ratio, with a splash of lime juice.  Roll the ear in the cheese, or sprinkle it from a shaker container.  I added a sprinkle of ancho chili powder atop the cheese on mine.  A squeeze of fresh lime juice is perfect on these.