Remove the bottom root of the scallions and, in a mixing bowl, combine and toss them in a tsp of neutral oil.

Grill until soft and wilted, with good char marks.

In a blender add 100mL of oil and your charred scallions. Blend until combined.

In a bowl, mix the Greek yogurt, the juice of one lime, the charred scallion oil, the THC oil, and season with salt and pepper. Set aside.

In a bowl, mix all ingredients for the Aleppo Tajin. Adjust seasoning and set aside.

Grill all four cobs of corn until cooked and lightly charred.

Remove from grill. Brush each corn cob with the charred scallion yogurt, then add crumbled feta to adhere.

Season with the Aleppo Tajin, the chopped oregano and cilantro, and serve with a lime wedge