Mexican Grilled Corn on the Cob

INGREDIENTS

• 4 ears fresh corn, in their husks
• 3 tablespoons unsalted butter, softened at room temperature
• 1 tablespoon chopped cilantro leaves
• 1 teaspoon lime juice
• Salt

• Pepper
• 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
• Pinch of chipotle powder
• Pinch of ancho powder

DIRECTIONS

• 1

  Soak corn in cold water for 1 hour. Meanwhile, preheat an outdoor grill to medium, or prepare a charcoal grill, letting the coals burn until covered with white ash.

• 2

  Grill the corn, turning frequently, until the husks are golden, 25 to 30 minutes.

• 3

  Meanwhile, combine butter, cilantro and lime juice in a small bowl. Season with salt and pepper and stir well.

• 4

  Spread butter mixture on a serving platter. Remove corn from the grill and carefully peel back the husks. (It will be very hot!) Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Put the hot cobs on the buttered platter and roll them in the butter to coat. Sprinkle with cheese. Sprinkle with the chipotle and ancho chili powders and serve immediately.