Summer Corn

• 4 ears fresh corn
• 2 TBSP mayonnaise, thinned with juice of a lime
• 1 tsp chili powder
• 2 TBSP finely grated Parmesan cheese

1. Peel back the husks and remove husks, then recover the ears with husks and soak in cold water for 10 minutes.
2. Place the ears on the grill and cook for 15 minutes, turning so the husks don't burn.
3. Pull back husks and grill the ears for another 5 to 10 minutes, until the corn is lightly charred.
4. Paint the ears with a sheen of lime mayo and dust them with chile powder and cheese.