Photo: Beth Dreiling Hontzas; Styling: Amy Burke
- Ears of fresh corn
- Melted butter
- Chili powder
- Smoked paprika
- Grated Cotija or Parmesan cheese
- Fresh lime wedges
- Preheat grill to 350° to 400° (medium-high) heat. Pull back husks from ears of fresh corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Remove from grill. Brush corn with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated Cotija or Parmesan cheese. Serve with fresh lime wedges.