- 6 large ears fresh corn, husk on
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 4 scallions, thinly sliced
- 1 to 2 jalapeno peppers, seeded and finely minced
- ½ cup chopped cilantro
- Juice of a lime
- Smoked paprika
- 1 ½ teaspoons kosher or other flaky salt, or to taste
- Freshly ground black pepper, to taste
Pull back the husks on the corn, leaving them attached, and remove the silk. Pull the husks back up over the corn (this will keep the corn from burning and drying out on the grill). Fill a large bowl with water and add enough salt so that the water is reminiscent of sea water. Place the corn in the bowl and cover with a plate so that the corn is submerged. Let them soak for 10 to 15 minutes.
Preheat a grill to medium. Remove the corn from the water and allow the excess water to drip back into the bowl. Place the corn directly on the grill and cook, turning occasionally, until the corn is still crisp-tender and the color of the kernels has deepened, 12 to 15 minutes. When in doubt, it’s better to slightly undercook the corn than it is to overcook it. Also, don’t worry if the husks burn in places since they will be discarded. Remove the corn from the grill and allow to cool briefly, then pull the husks back (you can use them as a handle). Brush the corn with the mayonnaise, then sprinkle with the Cotija cheese, scallions, jalapenos, cilantro, a squeeze of lime juice, paprika, salt and pepper, all to taste.