Meanwhile in a small bowl, combine Barlean's Butter flavored coconut oil, lemon, cumin, garlic, salt, and pepper. Brush one half of each ear of corn with 1 Tbsp of the mixture.
Lay corn buttered side down on the hot grill. Brush the rest of the cob with an additional 1 Tbsp of butter mixture. Grill for about 3-4 minutes per side, rotating the cob to cook all the sides.
Top corn with crumbled cotija cheese and chopped cilantro. Serve immediately.