Kosher or sea salt and freshly ground black pepper, to taste
1 cup crumbled queso fresco or mild feta cheese, optional
2 tablespoons chopped fresh cilantro, for garnish
Grilling corn is so easy. Prepare grill to medium-high heat and place rack about 4 inches from the fire.
Grill corn, uncovered, 10 to 15 minutes, turning occasionally, until lightly blackened (but not charred).
While corn is grilling: In a bowl or container, mix up the lime juice, softened butter, chili powder, salt and pepper.
You’re going to roll the corn in the butter-chili-lime sauce so find a tray or dish you can put the sauce in and roll the corn. Optional: After rolling corn, create a layer of crumbled cheese and roll again in the cheese.
Sprinkle with chopped cilantro. Serve immediately.
To cook in the oven, first preheat to 425°F. Spread the butter mix on each cob and wrap each in aluminum foil. Bake on a tray about 20 minutes or until soft.