Children of the Street Corn

So...you brought corn. Good. It's been through the fire. That's how it should be. Spicy smoked paprika. Lime aioli. The smoke gives it power. The lime cuts through the heat. The paprika burns, but not too much. And this cheese? Cotija. Good. Mexican oregano. Mint. Sweet corn. Spicy sauce. Salty cheese. And then...CRUNCH. Everything together. The corn has been transformed. It is no longer ordinary corn. It has been chosen. Those who eat the corn shall know its flavor. And those who don't...more for us. Bring another. The corn commands it.

Ingredients

4 ears fresh corn
1 tbs olive oil
Salt and pepper
2 cloves garlic
1 tsp olive oil
¼ tsp kosher salt
1/2 cup Vincent Vega’s Mayonnaise
1 tsp sweet smoked paprika
1 tbs guajillo flakes
1 tbs lime juice
1 cup grated cotija cheese
1/4 cup minced fresh mint
1 tbs dried Mexican oregano
1/4 cup crushed tortillas
1/4 tsp Drax’s Paborito ang Adobo Salt
1 lime

Directions

Prepare a charcoal grill to a medium high heat. Shuck the corn, coat with olive oil and season with salt and pepper. Grill the corn turning about every 2 minutes until lightly charred, about 10 minutes total.
In a mortar and pestle, mash the garlic with 1 tsp of olive oil and 1/4 tsp kosher salt into a paste. Add the garlic paste to the Vincent Vega’s Mayonnaise with the paprika, guajillo flakes and lime juice.
Season the crushed tortillas with Drax’s Paborito ang Adobo Salt. Mix the seasoned crushed tortillas with the cotija cheese, minced mint, and Mexican oregano and spread onto a thin layer on a baking sheet.
Coat the grilled corn with the mayonnaise mixture and roll the coated corn on the cheese mixture to coat. Repeat with the other ears of corn.
Slice the lime into wedges.
Serve with lime wedges.