Mexican street food venders sell ears of corn (elote) from push carts with all kinds of good stuff on 'em in the San Fernando Valley where I live. I asked one and he told me how to make it.

Slather hot ear of corn with mayonnaise, drizzle all over with Parkay margarine from the squeeze bottle, Sprinkle grated Cotija cheese (found in Latin markets and major stores here in the valley), and sprinkle Pico de Gallo (salted red pepper powder).