It’s hard to improve on plain, fresh corn on the cob. That said, once you try it this way you may never go back. Taking inspiration from street food vendors in Mexico, this recipe yields corn on the cob that is at once smoky, spicy, salty, and tangy–yet still, somehow magically, leaves room for the sweet taste of the corn to shimmy through.

Most recipes for this style of corn call for mayonnaise or Mexican crema–but in an effort to make it healthier I like to use mashed avocado. Although I confess, I am a lover of mayonnaise. If you are too, use a nice healthy mayo. Or if feeling adventurous, try this easy to make aioli recipe from Alice Waters as a substitute for the avocado or mayo. Traditionally Mexican cotija cheese is used, but it may be hard to find.

INGREDIENTS
4 ears of corn, not shucked
1/4 cup avocado, mashed until smooth (or mayonnaise)
1/8 teaspoon cayenne (or chili powder)
3/4 cup shredded cotija cheese (or feta)
Lime wedges

Prepare grill.

Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater to grate the cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Serve corn on the cob with lime wedges.