With Chili Powder, Lime, and Cheese
Thank you, Mexico. Fresh summer corn is a cinch to grill—just shuck it and cook it over medium-high heat, till caramel brown. Then, hop it up with this irresistible flavor trio.
8 ears of corn, shucked
2 limes, quartered
2 teaspoons mild chili powder
2 teaspoons sea salt
¼ cup Cotija cheese, crumbled (or feta or grated Parmesan)
Cook corn on an oiled grill over medium-high heat, turning so that it blisters evenly (without letting it shrivel and dry out). Serve immediately on a platter with accompaniments in small bowls. Let everybody prepare his own by rubbing each ear with a lime wedge, then sprinkling with chili powder, salt, and Cotija cheese.
Part of GQ’s Summer Grilling Guide