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

• 4 ear fresh corn
• 4 tbsp. softened unsalted butter
• 1 tbsp. chopped cilantro leaves
• 1 tsp. fresh lime juice
• 1/2 tsp. kosher salt
• Freshly ground pepper to taste
• 1 c. shredded or crumbled queso fresco or mild feta cheese
• Pinch of chipotle powder
• Pinch of ancho powder

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

corn, butter, cilantro, lime juice, kosher salt, freshly ground pepper, queso fresco, chipotle powder, ancho powder

Taken from www.delish.com/recipefinder/mexican-corn-on-cob-lime-queso (may not work)