Mexican-Style Corn on the Cob With Lime, Ancho, and Queso Fresco

• 4 ears fresh corn, in their husks
• 4 tablespoons softened unsalted butter
• 1 tablespoon chopped cilantro leaf, plus more for garnish
• 1 teaspoon fresh lime juice
• 12 teaspoon kosher salt
• fresh ground pepper
• 1 cup shredded or crumbled queso fresco (about 4 ounces) or 1 cup mild feta cheese (about 4 ounces)
• 1 pinch dried chipotle powder

1. To make pineapple-cucumber puree: Put pineapple and cucumber chunks in a blender.
2. Add a pinch of salt, aSoak corn in cold water for 1 hour.
3. Preheat a gas grill or a ridged grill pan to medium, or prepare a charcoal grill, letting coals burn until covered with white ash.
4. Grill corn, turning frequently, until the husks are charred, 25 to 30 minutes.
5. Meanwhile, put butter, cilantro, and lime juice in a small bowl.
6. Season with salt and pepper, and stir to incorporate the ingredients.
7. Spread the butter mixture on a serving platter.
8. Remove corn from grill and carefully peel back the husks.
9. (Corn will be very hot!)
10. Remove corn silk and, if desired, wrap some strands of husk around top of corn and knot them.
11. Put the hot cobs on the buttered platter and roll to coat.
12. Sprinkle cheese evenly over the ears, turning them to coat.
13. Sprinkle with chipotle and ancho chili powders and a little extra cilantro.
14. Serve immediately.

corn, butter, cilantro leaf, lime juice, kosher salt, fresh ground pepper, queso fresco, chipotle powder

Taken from www.food.com/recipe/mexican-style-corn-on-the-cob-with-lime-ancho-and-queso-fresco-383591 (may not work)