CORN-ON-THE-COB WITH CHEESE AND LIME

[Anthony Theobald]

This recipe came from Pioneer Press in Saint Paul MN. Too darn good not to share.

Makes 4 servings.



4 ears of corn still in their husks


2 tablespoons softened unsalted butter


1/4 cup sour cream or mayonnaise


1/8 teaspoon cayenne, or to taste


3/4 cup shredded cotija or feta cheese


Lime wedges
To prepare corn: Soak corn in husks in cold water for 10 minutes.

To prepare grill: If using charcoal grill, open vents at bottom of grill, then light charcoal.Fire should be medium-hot.If using gas grill, preheat all burners on high, covered, for 10 minutes.

To grill corn: Drain corn well. Place on rack. Grill for 10 to 15 minutes or until husks are charred. Shuck corn. Return to grate. Grill for 10 minutes or until some kernels are browned.

To prepare topping: Meanwhile, whisk together butter, sour cream and cayenne.

To serve corn: Brush sour cream topping onto hot corn. Sprinkle with cojita. Add salt and pepper to taste. Serve with lime wedges.