4 ears corn
Olive oil (or other vegetable oil)
2 tablespoons aioli (or mayo)
2 tablespoons sour cream (or Mexican crema)
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
2 1/2 tablespoons crumbled feta (or queso fresco or cotija cheese crumbles)
2 1/2 tablespoons cilantro finely chopped
Remove husk and rub corn with a thin layer of olive oil (or vegetable oil) and season with salt.
Cook corn on a hot BBQ, turning to get a bit of color on each side. Remove from the grill when all sides have color.
Combine the aioli (or mayo) and sour cream (or Mexican crema) and apply all over each cob.
Squeeze with lime juice (or serve with lime wedges on the side).
Sprinkle corn with chili and paprika, then top with crumbled feta/queso fresco and finely chopped cilantro.