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Grilled Corn with Cheese and Lime (Holly Roper's Recipe)
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| 8 Ears | Corn |
| 1 T | olive oil |
| Kosher Salt | |
| 1/2 C | crumbled queso fresco, (fresh Mexican cheese) or Feta |
| 1/4 to 1/2 tsp | cayenne pepper |
| 2 | limes, cut into wedges |
1. Heat grill to medium-high. Brush the corn with the oil and sprinkle with 1/2 tsp salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
2. Sprikle the corn with the cheese and cayenne. Serve with the lime wedges.
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