MEXICAN STREET CORN
mix: 6 tablespoons of mayo, 1 medium garlic clove (mixed or roasted and mushed in), 3/4 teaspoon of salt, 3/4 teaspoon of cayenne pepper, 3/4 paprika
3/4 cup of crumbled Cotija cheese (about 4 ounces) or more and served with a wedge of lime.
Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.
Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.
Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.