Charcoal-Grilled Corn with Cream, Cheese, and Chile

• 6 ears fresh sweet corn, in their husks
• 3 tablespoons unsalted butter, melted
• About 1/2 cup Thick Cream or commercial sour cream mixed with a little milk or cream
• 1/3 cup crumbled Mexican queso anejo or queso fresco, or cheese like Parmesan, feta or farmer's cheese
• About 1 tablespoon hot powdered chile

1. 1.
2. Preliminaries.
3. About 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.
4. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.
5. 2.
6. Grilling the corn.
7. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened.
8. Remove, let cool several minutes, then remove the husks and silk.
9. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned.
10. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.

sweet corn, unsalted butter, cream, queso anejo

Taken from www.epicurious.com/recipes/food/views/charcoal-grilled-corn-with-cream-cheese-and-chile-105448 (may not work)