from John Zucker, Chef/Owner of Cru Café, Charleston, SC
8 ears of corn
Jalapeno butter (recipe follows)
Salt & pepper, to taste
1 cup cotija cheese, shredded
Salt and pepper
Finely chopped jalapeño
Soak the corn in ice water for about an hour. Remove the husk from top to bottom making sure the harder husk is left attached at the bottom of the corn. Remove all the hair. Braid the husk and tie at the end.
Coat lightly with some jalapeño butter, salt, and pepper, and grill lightly. Remove from the grill and coat with more jalapeno butter. Finish with the cotija cheese.