crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2
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.