Step 1

On a hot grill, char each side of fresh corn until the kernels develop some color, 5 to 6 minutes.

Step 2

Mix together the paprika, chili powder and smoked sea salt.

Step 3

Slather each ear with the Roasted Poblano Mayo, and then dust in the Cotija, cilantro and seasoned salt.

Step 4

Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper.

Step 5

Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.