Gently fold husks down to the bottom of the corn, then remove the silks from the corn and wash. Dry and then gently fold the husks over, basically in half, and secure with baking twine to make a handle. Repeat with all ears of corn. -Preheat grill to medium heat and place corn onto grill leaving the husk handle sticking out of the grill to prevent it from burning. -Turn corn a few times until it is just charred. Remove from grill.
- For the Elote:-Slather mayonnaise on all sides of the grilled corn. Roll in crumbled cojita cheese to and then sprinkle with chili powder, squeeze fresh lime juice over top and sprinkle with finely chopped cilantro. -Serve immediately.
- For the Korean Gochujang: -Mix gochujang with soy sauce and honey until smooth. -Slather the gochujang mixture on all sides of the grilled corn and then roll in thinly sliced green onions and sprinkle with sesame seeds. -Serve immediately.
- For the Texas BBQ: -Pickle onions by combining water, vinegar, salt, and sugar in a microwave safe measuring cup and warm slightly until salt and sugar dissolves. Add the pickling mixture to thinly sliced red onions and place in the refrigerator for 30 minutes or up to overnight. -Slather grilled corn with BBQ sauce on all sides. -Finely chop pickled onions and jalapeño and sprinkle onto the corn. -Serve immediately.