1. Grill the corn on the cob on a medium flame on gas, making sure every corn kernel has slightly charred. This takes about 5 minutes. Do the same for the other corn on the cob.
2. Through a blender, pass the basil leaves, garlic mayo, and some salt until you get a puree.
3. In a bowl, mix together extra virgin olive oil, juice of two limes, honey, paprika, salt, and pepper until all combined.
4. In a bowl or plate, place about a tablespoon of the basil garlic mayo on the base. Top that up with grilled corn, pomegranate seeds, and drizzle with the dressing.

Enjoy your meal!