Mexican street corn

 °4 ears fresh corn, peeled
 °Extra virgin olive oil for greasing
 °1½ Tbsp mayonnaise
 °1 clove chopped garlic
 °Zest and juice of 1 lemon
 °cup chopped green onion
 °1/3 C of crumbled cheese cotija
 °½ cup finely chopped cilantro
 °½ tsp smoked paprika or chili powder
 °1 hot pepper, diced*
 °Half a teaspoon of sea salt
Heat barbecue over medium or excessive heat. Brush the corn with olive oil and roast on each side for 2 min.We removed the broth from the barbecue.Mix the mayonnaise, garlic, lemon zest and juice in a bowl. Cut the corn kernels into slices and add them to the bowl with the green onions.Mix well, then add the cheese, cilantro, smoked pepper, jalapeno & salt.Season and eat immediately or refrigerate until tender.