Bring a pot of lightly salted water to a boil. Add corn, cover, and cook 5 minutes. Drain and set aside.

Heat a sauté pan over medium with a drizzle of Graza “Sizzle” olive oil. Add corn and a pinch of salt. Sauté, shaking pan often, until lightly browned and charred in spots.

In a large bowl, combine onion, Kewpie mayo, Tajín, and lime juice. Mix and season with kosher salt.

Fold in warm corn, chopped cilantro, and cotija until well combined.

Transfer to serving bowls. Garnish with Tajín, whole cilantro leaves, lime wedges, and extra cotija.