Step 1

Preheat grill to high (450°F to 500°F). Whisk together egg yolk, lime juice, and salt in a medium bowl. Whisking constantly, gradually drizzle in oil until mixture is smooth and thick. Whisk in up to 2 teaspoons water, 1/2 teaspoon at a time, to loosen mixture, if needed. Season to taste with salt, black pepper, and piment d’Espelette. Set aside.

Step 2

Place corn on oiled grill grates, positioning husks over edge of grill to prevent burning. Grill, uncovered, turning occasionally, until corn is tender and slightly charred, 6 to 8 minutes.

Step 3

Brush hot corn with lime mayonnaise (about 1 tablespoon per ear). Sprinkle with cheese, quicos, and piment d’Espelette, to taste. Serve with lime wedges.