Corn marinated in vinegar, cumin, and aji panca before grilling for a deep smoky flavor.
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In a medium mixing bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, ground cumin, dried oregano, salt, and black pepper.
Slowly drizzle in the vegetable oil while whisking to create a smooth, emulsified marinade.
Place the husked corn ears in a large shallow dish and pour two-thirds of the marinade over them, turning to coat thoroughly.
Let the corn marinate at room temperature for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
Place the corn on the grill and cook for 10-12 minutes, turning frequently to ensure even charring on all sides.
During the last 3 minutes of grilling, brush the remaining reserved marinade onto the corn to build a thick, smoky glaze.
Remove from the grill, garnish with chopped cilantro if desired, and serve immediately with fresh lime wedges.
