Grilled Corn with Queso Fresco and Lime-Tarragon Butter

1. 1

   Soak the corn in a large bowl of water for 1 hour.

2. 2

   Light a grill.

3. 3

   On a large plate, blend the butter with the lime juice and tarragon and season with salt and pepper.

4. 4

   Spread the butter in a 1/3-inch-thick layer in the center of the plate.

5. 5

   In a small bowl, mix the chile powder and cinnamon.

6. 6

   Grill the corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes.

7. 7

   Carefully peel back the corn husks but leave them attached to the cobs.

8. 8

   Discard the corn silk and use the husks as a handle.

9. 9

   Roll the corn in the softened butter, top with a thick layer of crumbled cheese and sprinkle with the chile powder mixture.

10. 10

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.