Dania Ramirez's Grilled Street Corn With Cheese & Chili

Grilling your corn brings a whole new kind of flavor to the summertime classic, and this recipe adds a spicy kick to your meal.

6 ears corn (shucked)
1/2 cup ghee (melted)
2 tbsp salt
1 tbsp chili powder
1 cup queso fresco
1 tsp cayenne pepper (optional)
a squeeze of lime juice

Place a piece of aluminum foil onto a cutting board or work surface. Lay an ear of corn onto the foil and brush with the melted ghee. Sprinkle with a little of the seasoning salt and the chili powder. Fold the foil over the corn so that the entire ear is covered. Repeat with the remaining corn.

Preheat a grill on medium. Place the corn onto the grill and turn every 2 or 3 minutes until the corn is hot and a little charred on each side — about 20 minutes total.

When the corn is ready, remove the foil and set on a platter. Top with the queso fresco and cayenne pepper, if using, and squeeze a little lime on top.

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