Mexican Street Corn


8 ears of fresh corn, in the husk
6 tablespoons butter, melted
1 1/2 teaspoons chili powder
3 tablespoons chopped fresh cilantro
1/4 cup grated cotija cheese
Juice of 2 limes


Place corn with husks on in cold water, submerging completely; soak 15 minutes. Preheat grill to medium-high heat. Remove corn from water, shake off excess water, place around edges of grill or over indirect heat, and cover.

Cook 15 to 20 minutes, or until kernels are tender.

Meanwhile, in a small bowl, combine butter, chili powder, and cilantro. Remove corn from heat and carefully remove husks and silk.

Brush butter mixture evenly over corn, sprinkle with cheese, and drizzle with lime juice. Serve immediately.

Here's another option: You can husk and boil the corn and dress it up as shown above, or roast it directly on the rack in a 350 degree oven for 30 minutes or so.