Since I grew up in Chilliwack, I have had my fair share of corn. The best way, in my opinion is to grill it without the husk but I am sure I will stir all sorts of controversy by saying that.  I love the little grill marks, the slight smoky flavour and the sweetness the corn has when thrown right on the bbq.  You can take your grilled corn up a notch by smothering it in a spicy, tangy and creamy sauce that was invented in Mexico.

Ingredients 

• 6 large ears of corn with husks intact
• 1/2 mayo
• 1 clove garlic minced
• 1½ cups (about 4 oz) finely grated cotija cheese or parmasan
• 1 lime, cut into wedges
• 1-2 tsp chili powder
• 1 tsp cayenne (or to taste, I like it spicy)
• salt

Mix together all ingredients, except lime wedges, in a small bowl.

Heat grill to med-high and cook, turning often for about 10-12 minuets. The corn should be getting charred in spots. Remove from grill. While corn is still hot, brush on seasoned mayo. Serve with lime wedges to be squeezed on before eating.

Lots of recipes will say that you should mayo your corn first and then roll in the cojita, but that seems like it would be too thick for my liking. I loved how this turned out. Alternatively you can leave out the mayo and use butter for a while other experience. I love experimenting with different corn toppings. I will miss it when summer is over.