Heat a grill or skillet over medium-high heat. Brush corn with a little oil and season with salt. You want a few good char marks, not a sad, steamed cob.

Grill or sear the corn 6–10 minutes, turning occasionally until evenly charred and tender. If you’re indoors, a hot skillet works just as well—foresee the sizzle, not the smoke alarm.

In a small bowl, combine vegan mayo, lime juice, garlic, chili powder, paprika, and a pinch of salt. Stir until smooth and creamy.

Coat the hot corn with the sauce. Use a brush or a spoon to cover every kernel. Don’t be shy—it loves a generous drizzle.

Sprinkle vegan cotija or nutritional yeast over the top, then add chopped cilantro. Finish with extra lime if you’re obsessed with brightness.