For chili-lime pecans, preheat oven to 350°F. Toss Tajin, water, and pecans together. Spread on a parchment-lined pan and bake for 7–10 minutes until toasted and dry. Cool.
Preheat grill to medium-high. Remove husks and coat corn with oil and kosher salt. Grill 4–8 minutes turning occasionally, until tender and charred. Rest briefly, then cut kernels from cob while still warm.
In a bowl, combine mayonnaise, jalapeños, red onion, cilantro, most of the cotija (reserve some), granulated onion, granulated garlic, most of the paprika (reserve some), cayenne, and salt.
Fold in warm corn, lime juice, and half of the roasted pecans. Transfer to serving bowl and top with remaining pecans, reserved cotija, paprika, and scallions. Serve immediately.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
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