1. Light the grill. Prepare the corn by removing the husk, leaving it attached if possible.
Take one piece of the husk and tie it around all the other pieces of the husk. Remove the
silk and then repeat the process with remaining ears of corn.
2. Grill the corn, turning occasionally, until the sweet corn is charred around the ears.
Remove from the heat and lather with the mayo. Sprinkle with the smoked paprika, cotija
cheese, salt, and lime juice before serving.
For a kick of heat, sprinkle with a bit of Frontier Co-op Cayenne.