Yield: 6 servings
Prep Time: 25 min + soaking time
Cook Time: 8 min
6 ears of corn with husks
1/2 cup mayonnaise
1 cup (about 6 ounces) finely crumbled queso fresco
1. Pull back husks on corn, remove silk, and fold husks back over corn. Soak corn in large pot of cold water for 30 minutes.
2. Prepare barbecue (medium-high heat). Drain corn. Grill corn until kernels are just tender, turning occasionally, about 8 minutes. Pull back husks. Spread corn with mayonnaise; sprinkle with cheese, chili powder, salt and pepper. Arrange corn on platter. Serve with lime wedges.
*Queso fresco can be found in the specialty cheese section of most markets (and in Latin markets). Feta may be substituted.
Source: RecipeGirl.com (via Bon Appetit)