Steps: |
| -Soak the corn (with the husk) in a bowl of cold water for at least 30 minutes. |
| -Grill the corn (in the husk) for approximately 20 minutes. Make sure the corn is completely enclosed by the husk. |
| -The husks will be charred when the corn is ready. Set aside until they are cool enough to shuck. |
| -Once shucked, roll the corn cobs in the melted butter. Grill the corn until golden brown. |
| -Whisk the mayonnaise and lime juice together. |
| -Roll the grilled corn in the mayonnaise mixture and then the queso; sprinkle with chile powder. |
|
|
