8 ears corn, shucked
1 tablespoon organic safflower, sunflower, or canola oil
1/2 cup crumbled queso fresco 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 half a 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. If you are not feeling like firing up the grill, this recipe works just as well with steamed corn.