Ears of fresh corn
Salt
Melted butter
Chili powder
Smoked paprika
Grated Cotija or Parmesan cheese
Fresh lime wedges
1 . Preheat grill to 350° to 400° (medium-high) heat. Pull back husks from ears of fresh corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated Cotija or Parmesan cheese. Serve with fresh lime wedges
2 . Chili powder, smoked paprika, and lime wedges give grilled corn a Southwestern touch. Brush with melted butter and cheese to complete this dish.
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