Fresh corn just screams summer to me. But plain old boiled corn can be a snooze day after day. I like to boost corn with a few ingredients, and there’s no better corn than the cheesy, spicy corn on the cob served at Café Habana in New York City. They’re known for their corn coated in Mexican cheese, chili powder, and lime juice. Lucky for us, we can make it at home (although it is worth a stop next time you're in NYC--or Malibu, California, their latest outpost).
- 12 ears fresh supersweet corn, husked
- 12 ounces Cotija (queso anejado) or feta cheese
- 1 tablespoon chili powder
- 12 fresh lime slices
- Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.
- Crumble 1 ounce of cheese on one side of a corn ear. Sprinkle with 1/4 teaspoon chili.