Instructions for frozen corn

1. Heat a large cast iron skillet over medium-high heat. Add the butter. Once the butter is melted add the corn to the skillet. Spread it out and cook without stirring until the corn is lightly charred, about 5 minutes, stir and cook a minute or two more until all the corn is cooked through. 

2. Meanwhile, combine the mayonnaise, garlic, salt, chili powder, and the juice of ½ a lime (~2 tablespoons) in a large bowl.

3. Transfer the corn and any remaining butter from the pan to the bowl and mix well. Add the cilantro and feta and then mix again. Taste and adjust seasoning as desired (e.g., more salt, lime, chipotle chili powder). Serve immediately.

Instructions for corn on the cob

1. Preheat grill to medium-high. Shuck the corn, removing the leaves and silk but leaving the stems intact (if you’d like, you can leave the husk; just pull back over the stem and tie off with a strip of husk).

2. Once the grill is hot, place the corn on the grill and cook, turning occasionally, until lightly charred all over, 2-3 minutes per side. 

3. While the corn cooks, mix the mayonnaise, garlic, and salt together on a plate and prep the remaining ingredients, including quartering the lime.

4. Once the corn is cooked, hold the stem with a hot pad and roll each ear in the mayo mixture and use a brush or knife to make sure each ear is coated with the mayo. Sprinkle the corn on all sides with the feta and gently press it on. Sprinkle each ear with chipotle chili powder and the cilantro and serve immediately with fresh lime for squeezing on top.