Ingredients

6 ears of fresh sweet corn, in their husks
3 tablespoons butter, melted
about 1/2 cup sour cream
1/3 cup crumbled Mexican queso anejo or queso fresco (farmer's cheeses work well too)
about 1 tablespoon hot chili powder
about 1/2 tablespoon ground cumin
2 limes, cut into chunks

Cooking Instructions

An hour before serving, place the ears of corn in a deep bowl, cover with cold water, and weight with a plate to keep them submerged. This soaking period will keep the outer leaves from burning as soon as they hit the coals. Light a charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

Drain the corn and lay it on the grill. Roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, and then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned on all sides.

Serve right away, passing the sour cream, cheese, chili powder, cumin and limes for your guests to use to season their corn as they like.

Makes 6 servings

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recipe courtesy of elliemay.com