- 4 ears corn
- 2 tbs. (1/4 stick) salted butter, melted
- 4 ounces queso fresco (Mexican fresh cheese) or feta cheese
- Lime wedges
DIRECTIONS Husk the corn and break off the stem end. Pull off as much of the silk as you can, and briskly brush the remaining silk from the corn with a dry vegetable brush. Bring a large pot of water to a boil (it should cover the corn) and add salt. Cook the corn, uncovered, for 2 minutes; drain. Heat a grill to medium high. Grill the corn until the kernels are lightly charred, about 5 minutes. Transfer to a platter and brush quickly with the butter. Finely grate the cheese over the corn, sprinkle with cayenne to taste, and drizzle with a little lime.