Mexican-Style Sweet Corn

Prepare a charcoal grill and allow the coals to burn down to gray ash. (Alternatively, heat an oiled grill pan over medium-high heat until almost smoking.) Place the corn on the grill and cook, turning often, until tender and marked on all sides, about 10 minutes.

Meanwhile, mix the mayonnaise, paprika and garlic together in a shallow dish or pie plate.

Remove the cheese from the refrigerator and coarsely grate or chop in a food processor until it crumbles into small pieces. Place the cheese in another shallow dish or pie plate and return to the refrigerator to prevent the cheese from becoming too warm and clumpy.

Working with one cob at a time, spread the mayonnaise on the corn, then sprinkle on the cheese to coat on all sides. Serve immediately.