- 8 ears corn, shucked
- 1 tablespoon olive oil
- kosher salt
- 1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 limes, cut into wedges
- Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
- Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.