For the Corn

1. Peel the leaves back from the corn but don't remove them all the way. Place corn in microwave and cook on high for 3 minutes. There may be some sounds of popping, but it's okay. Rotate the corn over and cook for an additional 1 and a half minutes.
2. While the corn is cooking, preheat the oven to broil (or turn your outside grill up to high). When the corn is done cooking, slather the exterior of the corn in butter and then drizzle equal parts of cumin, cayenne pepper, and salt and pepper onto each corn stalk you use.
3. When the corn is well covered, throw it under the broiler or on the grill to char up the exterior. Cook for 6 minutes max, rotating halfway through.

For the Avocado Lime Cream

1. In a small bowl, combine all ingredients and stir together to combine well. There should not be a chunky texture to it.
2. On a large serving platter, spread the cream on the bottom roughly in the shape of the corn.
3. When the corn is finished cooking, remove from the oven and place onto the creamed platter. Sprinkle with tons of cotija cheese, cilantro, and jalapeno slices.

‍