(Serves 8)


8 ears corn

1 T unsalted butter

1/4 teaspoon hot chili powder

1/4 teaspoon black pepper

1/2 teaspoon sea salt

Juice of one lime

1/2 cup crumbled Cotija cheese

1T cilantro


Bring butter to room temperature.  Mix with salt, pepper, chili powder, and lime juice.  Set aside.

To prepare the corn carefully peel back husk from the ears, without detaching husk from the bottom.  Remove  silk from corn, fold the husk back around the ears and soak in water for 30 minutes. Make sure the ears stay fully submerged.

Preheat a grill to medium heat. Remove ears from water, drain, bend husks back, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for approximately 35-40 minutes.  Remove from grill and fold husks back.  Brush with remaining butter mixture and top with Cotija and cilantro.  Enjoy.