If you want to be the life of literally any party, bring a tray of elote. It’s super easy to make and always a hit. Who can say no to grilled corn coated in creamy mayo and salty cotija crumbles? (No one, that’s who.)

Here, we lace the mayo with harissa and lime juice. It’s a veer from the traditional Mexican recipe, true. But the Maghrebin red chile paste gives the sweet corn a gentle, earthy heat — they taste like they were made for each other. Finished with a sprinkle of fresh cilantro, green onion, and lime zest, it’s completely, utterly irresistible. True story, one of our tasters was so into it, they ate a whole cob without breathing.

A few tips from our resident harissa elote superfan: Do yourself a favor and make a double batch right off the bat. Keep extra harissa mayo and cheese crumbles on hand, so you can continue adding them as you gnaw your way down the cob. And finally, no matter how smashable this elote is, please remember to breathe as you eat!