Cuban-Style Grilled Corn

Ingredients:

• 9 ears of corn
• 110 g melted butter
• 1 tbsp paprika
• 2 tbsp chili pepper powder
• Salt and ground black pepper
• 1 tbsp. finely grated queso fresco cheese
• 1 bunch coarsely chopped cilantro (stems removed)
• 2 limes, sliced ​​into wedges

Preparation:

1. Preheat grill to medium-high heat.
   
   Soak the cobs, without removing the leaves, in water for 1-2 hours. Carefully bend the leaves back from the cob, without tearing them from the base, and remove the stigmas.
2. In a medium bowl, combine melted butter, paprika, chili powder, and generously season with salt and pepper. Brush the cobs with the oil mixture and place them on a hot grill.
   
   Be careful to place the cobs so the husks are away from the hottest part and don't start burning. Grill the corn on all sides until it's crisp and tender, about 10-12 minutes.
3. Sprinkle with grated queso fresco and cilantro. Serve with lime wedges.