8 ears of sweet corn
1/4 cup butter, melted
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
1/2 cup mayo
1 cup freshly grated queso anejo
2 limes, cut into wedges
Heat grill …
1. Pull back husk from corn and remove stringy threads from corn, brush with melted butter.
2. Combine chili powder, cayenne pepper and smoke paprika, set aside.
3. Place corn on rack of an uncovered grill directly over heat with husks hanging over the edge or away from the heat source. Grill for 12 to 14 minutes or until corn is caramelized and brown, turning every 2 minutes to cook evenly.
4. Spread corn with mayo pretty thick (this is your glue), sprinkle cheese and spice mixture and squeeze lime over all.