Grilled Corn on the Cob Mexican-Style INGREDIENTS 8 ears of corn ½ cup crema or mayonnaise 2 limes ¼ cup cotija Chili powder Salt INSTRUCTIONS Soak the corn, husks and all, in water for 30 minutes. You'll want a medium-hot grill (350-400°F) set up for direct-heat cooking. Mix the crema or mayonnaise in a small bowl with the lime juice, a tablespoon of the cotija, and a little salt. Refrigerate. Grill the corn for 10 minutes on each side. Remove and quickly strip away most of the husks. Leave one or two layers of corn husk. Place the near-naked ears back on the grill for 5 more minutes on each side. Now husk completely. Brush the corn with the creamy lime sauce, sprinkle with cheese and chili powder and serve hot. Source: U.S. Department of Energy August 2014/www.co-opliving.com 11 ELEGEYDA/ISTOCK/THINKSTOCK