Ingredients

The following ingredients have 4 Servings
  • 4 ears fresh sweet corn (husks left on)
  • Olive oil
  • Salt and freshly ground black pepper
  • Pinch of cayenne
  • 1/3 cup melted butter
  • 1/4 cup fresh cilantro (chopped)
  • 1/3 cup Cotija cheese (crumbled (see notes))
  • 4 lime wedges

Instruction

  • To prepare the corn for grilling, soak it in the husks, in cool water for 30 to 45 minutes. This will keep the husks from charring and drying out too much during cooking.
  • Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).
  • Peel the back the husks to about 2/3 of the way down the length of each cob to expose the kernels. Remove as much of the silk as you can (don't worry if you can't get it all) and discard.
  • Brush the kernels with a little olive oil, then season with salt and pepper and a pinch of cayenne. Re-cover the corn with the husks and arrange the ears in a single layer on the grill. Cover and grill for 12 to 15 minutes, turning each several times to ensure even cooking.
  • To serve, pull the husks back all the way to expose the entire cob (or remove completely), brush each ear with melted butter, sprinkle with the cilantro and Cotija and drizzle with lime juice.