First thing is to prep that corn. I just pulled back the husks, removed as much silk as I could and then tied back the husks with some kitchen twine to make a nice little handle. Rub the corn with some oil, salt and pepper.

When you’re ready, toss it on a hot grill and turn every few minutes. It shouldn’t take long, you just want it to be tender with a little bit of char, not totally burnt and dried out.

Once it’s done on the grill, slather with some sour cream and top with your queso fresco, lime zest and cilantro. That’s it, eat up!