Corn Mexicali With a Creamy Cheese Sauce

• 8 ears corn on the cob, fresh
• 14 cup olive oil
• 12 teaspoon chili powder
• 1 teaspoon cumin
• 3 teaspoons lime zest
• 12 cup cream
• 2 cups of queso blanco cheese, monterey jack or 2 cups any good melting cheese
• 4 tablespoons olive oil
• salt and pepper

1. Pull the husks back and remove silks.
2. Now add the 1/2 of the lime zest, chili powder, cumin, olive oil, 1/2 the cilantro, salt and pepper and mix well.
3. Brush on the corn.
4. Put the husks back over the corn and lightly tie with kitchen twine.
5. Grill approximately 20 minutes on medium heat.
6. While the corn grills, add the cream to a small saucepan right on the grill is fine, add the cheese and lime zest.
7. Cook until creamy.
8. Add the cilantro.
9. Cut the string off the end of the corn, pull back the husks and drizzle with the cheese sauce.
10. I always put extra on the table and it always get eaten.

corn, olive oil, chili powder, cumin, lime zest, cream, blanco cheese, olive oil, salt

Taken from www.food.com/recipe/corn-mexicali-with-a-creamy-cheese-sauce-383178 (may not work)