Lunch: Grilled Corn

Ingredients

4 ears of corn, in the husk
8 tablespoons unsalted butter, at room temperature
1 small fresh jalapeno (seeds and ribs discarded), finely diced
1 teaspoon lime zest
1 small clove garlic, finely minced
1/2 cup grated cojita cheese
Kosher salt and freshly ground black pepper

Instructions

Pull back the husks from the corn and remove the silks. Trim 1 inch off the end of the cob, re-wrap with the husk and loosely tie with a shred of husk. Soak the corn for 2 or more hours, completely submerged in water. Preheat a grill to medium-high. Remove the corn from the water and shake off any excess. Grill the corn in the husk until the husk begins to brown, about 5 minutes per side with a total of 15 to 20 minutes of cooking. The corn should be tender when pierced with a knife. In a small bowl, combine the butter, jalapeno, lime zest and garlic. Slather the butter mixture on the corn and sprinkle with the cheese. Season with salt and pepper. Serve hot.

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