Ingredients:

  • 4 ears of corn, husks removed
  • 2 tbsp vegetable oil
  • ½ tsp kosher salt
  • 3 tbsp mayonnaise
  • 2 tbsp fresh lime juice
  • ¼ cup crumbled Cotija cheese
  • ¼ cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper

Instructions:

  1. Brush the corn ears lightly with vegetable oil and sprinkle with salt.
  2. Place corn directly over high heat on a grill. Rotate every 2-3 minutes until the kernels are tender and exhibit deep mahogany-colored charred spots on all sides.
  3. Allow the corn to cool for 5 minutes to prevent the kernels from steaming.
  4. Hold the ear upright in a bowl and slice downward, stripping the kernels clean off the cob.
  5. In a large bowl, whisk together the mayonnaise, lime juice, minced garlic, and smoked paprika.
  6. Fold in the warm corn kernels, Cotija cheese, and chopped cilantro. Toss gently until the corn is velvety and evenly coated.