If you’re not brushing hot sauce on your corn, you’re seriously missing out. Instead of the usual chili flakes, I brushed the cobs with hot sauce before they hit the grill—it adds bold flavor, gives the corn a stunning charred color, and holds up beautifully to the heat. Once they were nice and blistered, I mixed a little more of that same hot sauce into mayo and slathered it all over the corn while it was still hot. Then came a generous roll in grated cotija, a sprinkle of chopped cilantro, and a big squeeze of lime. Spicy, messy, creamy, crunchy—basically summer on a cob, and absolutely worth the extra napkins.

4 corn cobs

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