- 6 ears of corn, unhusked
- 1 stick (4 ounces) unsalted butter, softened
- 2 tablespoons fresh lime juice
- 1 tablespoon finely chopped tarragon
- Salt and freshly ground black pepper
- 2 tablespoons chile powder
- 1/4 teaspoon cinnamon
- 1/4 pound queso fresco or mild feta, finely crumbled
- Soak the corn in a large bowl of water for 1 hour.
- Light a grill. On a large plate, blend the butter with the lime juice and tarragon and season with salt and pepper. Spread the butter in a 1/3-inch-thick layer in the center of the plate. In a small bowl, mix the chile powder and cinnamon. Grill the corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes.
- Carefully peel back the corn husks but leave them attached to the cobs. Discard the corn silk and use the husks as a handle. Roll the corn in the softened butter, top with a thick layer of crumbled cheese and sprinkle with the chile powder mixture. Serve right away.
The lime-tarragon butter can be refrigerated overnight. Bring to room temperature before using.