6 ears of corn on the cob, shucked
Butter
Salt & pepper
1/2 cup mayo
1 lime, juiced
1 tsp hot sauce
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 cup crumbled Cotija cheese
1/2 cup chopped fresh cilantro
3 scallion, thinly sliced
Spread desired amount of butter onto corn cobs, sprinkle with salt and pepper. Wrap each corn cob in aluminum foil and roast on grill about 25 minutes, turning a quarter turn every 6 minutes or so. When cool enough to handle, cut corn off the cob, set aside. Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise. Refrigerate at least an hour before serving.