Zesty corn with a lime-tequila glaze and plenty of fresh cilantro and sea salt.
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Preheat your grill or a cast-iron grill pan to medium-high heat.
In a small bowl, whisk together the tequila, lime juice, honey, melted butter, and garlic powder to create the glaze.
Place the corn ears on the grill and cook for 8-10 minutes, turning occasionally until lightly charred on all sides.
During the last 3 minutes of grilling, generously brush the tequila-lime glaze over the corn using a pastry brush.
Continue rotating the corn while brushing with the remaining glaze until it becomes sticky and caramelized.
Remove the corn from the heat and immediately sprinkle with chili powder and flaky sea salt.
Roll the warm corn in the chopped cilantro until well-coated.
Top with crumbled Cotija cheese if desired and serve with extra lime wedges.
