Esquites - Mexican Street Corn

This was a big hit with my family and friends.  
It is sweet, smoky, spicy and tangy.  
This recipe makes 4 servings.   

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Ingredients:

• 2 tablespoons vegetable oil
• 4 ears fresh corn, shucked, kernels removed (approx. 3 cups fresh corn kernels)
• 2 tablespoons mayonnaise or vegan mayo
• 1/3 cup cotija cheese, finely crumbled
• 1/2 cup finely sliced scallion greens
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and stemmed, finely chopped
• 1 to 2 medium cloves garlic, pressed or minced 
• 1 tablespoon fresh juice from 1 lime
• 1/8 tsp smoked paprika 
• 1/4 tsp ground cayenne pepper   
• salt to taste

Directions: 
Heat oil in a large cast iron pan or non stick pan on high heat. Add corn kernels, season to taste with salt, let corn lightly char on one side before tossing to heat the other side.   Toss corn, stir, and repeat on second side. Continue tossing until you have the desired results. Place corn in a large bowl.  In a separate bowl, mix together mayonnaise, cheese, scallions, garlic cilantro, jalapeño, lime juice and cayenne.  Taste, adjust seasoning with salt and more cayenne pepper, if needed.  Gently fold the dressing in the corn until well combined, transfer to serving dish, top with a little cheese and paprika.  Serve immediately. 
Note: You can grill the corn instead of cooking on stove top.